Fire-Roasted Pork Loin with Root Vegetables

Fire-Roasted Pork Loin with Root Vegetables

Serves: 4 to 6
Prep Time: 20 minutes
Grill Time: 1 hour, plus 10 minutes resting time



1.3 kg pork loin roast, trimmed and tied
450 g Red Bliss potatoes, cut into 2.5 cm pieces
450 g carrots, peeled and cut into 2.5 cm pieces
4 cloves garlic, peeled and slightly crushed
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon ground black pepper
½ cup chicken stock


For the Pork Rub

1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon ground black pepper
⅓ teaspoon turbinado sugar
½ teaspoon granulated garlic
½ teaspoon chilli powder
½ teaspoon seasoned salt


Set up your Kamado JAN for direct heat and preheat it to 200°C.

Place the potatoes, carrots, and garlic in a medium bowl or 4 liter zip bag with the oil, salt, and pepper and toss to coat well. Place in a roasting pan, pour in the chicken stock, and set aside.

Mix the rub ingredients together in a small bowl. Season the pork roast with the rub on all sides. Remember to season it over the vegetables for “collateral seasoning.”

Sear the roast over direct heat with the lid closed for 2 minutes per side.

Place a roasting rack in or above the pan of vegetables in the kamado; set the roast on the rack. Close the dome and cook until the roast reaches an internal temperature of 62°C, about 1 hour. Stir the vegetables occasionally.

Remove everything from the grill. Allow the roast to rest for 10 minutes, then slice and serve with the vegetables.

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