Eye of the Round

AuthorSite EditorCategory,

Yields1 Serving

 1 Eye of the Round (or boneless pork loin)
 Kosher salt
 Seasonings of choice
 Wax paper
 String
 Good bed of coals

1

Coat the meat with a good layer of the kosher salt. Season the meat. Wrap meat in 7-9 layers of wax paper tucking in the end of each layer. Tie up the roast with the string making sure the wax paper stays in place. Place the roast directly on the coals. Turn the roast every 15 mins. (+/-5 mins.) a 1/4 of a turn. After the 4th side, check the meat using a meat thermometer for desired doneness.

Note: The wax paper does burn, but the salt and the wax seal the meat. The burnt paper can easily be pulled off before serving.

Ingredients

 1 Eye of the Round (or boneless pork loin)
 Kosher salt
 Seasonings of choice
 Wax paper
 String
 Good bed of coals

Directions

1

Coat the meat with a good layer of the kosher salt. Season the meat. Wrap meat in 7-9 layers of wax paper tucking in the end of each layer. Tie up the roast with the string making sure the wax paper stays in place. Place the roast directly on the coals. Turn the roast every 15 mins. (+/-5 mins.) a 1/4 of a turn. After the 4th side, check the meat using a meat thermometer for desired doneness.

Note: The wax paper does burn, but the salt and the wax seal the meat. The burnt paper can easily be pulled off before serving.

Eye of the Round