Place the backstrap in freezer bag and cover with Patterson’s Mopping Sauce - note that you may need more sauce if you are planning to cook a larger backstrap.
Let the backstrap marinate for 2-3 hours.
Set up the indirect heating arrangement on your grill - make sure that the hot portion is especially hot for this recipe.
Place the marinated backstrap on the hot portion of the grill. Don’t touch until it naturally releases from the grill - this should take around 3 or 4 minutes, depending on the heat of your grill.
After it releases, flip the backstrap to char the other side for another 3 to 4 minutes.
Move the backstrap to the cooler portion of the grill, baste with Patterson’s Mopping Sauce every 2 minutes and continue cooking until the internal temperature is around 135 degrees Fahrenheit.
Remove from the grill and place in an airtight container to continue cooking and rest for at least 25 minutes.
Slice thin, top with the MeatEater gremolata recipe above, and drizzle Patterson’s Mopping Sauce before serving.
Notes
We like our backstrap medium rare and remove it from the grill around 120 degrees Farenheit.
We like to add a little crushed red pepper flakes to the gremolata for a little extra heat.
This recipe is also great for wild boar, elk and pretty much any other loin that you can think of!
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