BBQ Tamworth Pork Loin, Grilled Asparagus & Lobster Ravioli

We had some delicious rose sauce left over from a previous dinner, and a portion of lobster pasta was waiting for us in the freezer, full of potential for a great meal. To elevate our dinner, we added a tender Tamworth pork loin to the mix.

First, we seasoned the pork loin generously with smoky seasoning, along with a sprinkle of salt, freshly cracked black pepper, and minced garlic. This combination created a savoury and aromatic flavour profile, enhancing the pork's natural taste.

To ensure perfect texture, we carefully scored the skin of the pork, making shallow cuts to allow the fat to render during cooking. This technique is essential for achieving a crispy outer layer that would offer a delightful contrast to the juicy meat beneath. It lets the meat develop a rich, charred flavour without risking a burnt finish.

Once the pork had developed a beautiful, golden-brown crust from the direct heat of the barbecue, we reduced the heat for a gentle finish. We moved the pork to the top shelf of the barbecue, allowing it to cook more slowly and evenly until it reached the perfect level of doneness.

Cheers from Alevia's Kitchen @3ish Acres!