Whats the best way to cook a pork loin on the grill?!
Whats the best way to cook a pork loin on the grill?
Should I cut it up and pan seer the slices first?
Answers:
cook the entire pork loin on the grill for a juicier piece of meat. coat with olive oil, garlic, salt, pepper, paprika and rosemary. cook until juices run clear. i cook mine against popular belief and leave it the slightest tinge of pink. if you cook it too long it will become tough. let it rest for 10-15 min. slice. i've made it this way for the past 15 years.
NO!!! In-direct heat. Put your coals on one side of the grill and the loin on the other. Get some hickory chips and soak them in water, after about an hour, put a few of the chips in the coals then put on the loin. The chips will smolder and the smoky flavor will get into the meat. The in-direct way of cooking is perfect for any cut of loin because the meat stays tender through out without the outside being tough. Use a meat thermometer to get the right internal temp for pork.
I use charcoal, but I start by marinating it with a little oil, garlic and spices. You don't have to marinate it overnight since most of the marinade will not infuse the entire loin.
Anyway. place the pork on the grill using high to medium high heat. You want to sear the outside of the loin. Make sure you keep an eye on it so it won't burn. Try to get a nice dark brown caramel color with black grill marks. Once you have done this lower your heat to low and close the grill. All depending on the size of the loin, cook it for about an hour to an hour and a half.
NO WAY! Put your loin in a shallow piece of tinfoil on the grill using indirect heat! VERY Important! Gives it a much better taste. It takes a bit longer but it is so well worth it! Sometimes I put a small amount of BBQ sauce in the bottom of the tinfoil! Sounds like a great dinner! Yummy!
try this:
mix garlic powder, ring onions, 2 tbsp. sugar, 2 tbsp. iodized salt, 5 tsps. worstercershire (i dun think if i spelled it right)
that will serve as the sauce, soak your sliced pork loin in the sauce for 3 hours and grill!
Wrap it in aluminum foil, sprinkle it liberally with whatever rub you like, put a half a bottle of beer on it, and close the foil up, keeping a little room for the steam from the beer to get into every thing. Maybe two layers of foil is best. Let it cook for a couple of hours, and then remove the foil. Watch out that you don't let the hot juices and beer spill out on nekkid toes. Trust me on that..it hurts ! Then see how done it is with your meat thermometer. From this point, you're on your own. I've done this a few times on a smoker, and it always comes out fine. Have the meat on a grill away from the fire as much as possible for the long cooking period with the foil on and the grill cover on. GL HTH
no, you should keep it as one piece so it remains juicy. it will seer and get the nice grill marks as soon as it hits the grill. (use a medium heat if you have a gas grill). Flip it after about 5-7 minutes to brown all sides. Then keep the cover on it and let it roast for about 20-35 minutes depending on the size and thickness of the loin. Hope this helps.
Here is a recipe from http://www.recipeland.com/ . I have found them to have good simple ways to prepare a meal.
Ingredients
2 tablespoons dijon mustard
2 tablespoons barbecue sauce
2 tablespoons olive oil
1 teaspoon rosemary dried
1 x salt and black pepper freshly ground, to taste
16 ounces pork tenderloin halved and butterflied
Directions
In a shallow nonreactive dish combine the mustard, barbecue sauce and olive oil; season with rosemary, salt and pepper.
Turn butterflied pieces of tenderloin in the mixture and marinate for 30 minutes at least or for an hour (while marinating, take the time to prepare the
side dish)
Preheat your grill or broiler and broil for 6 to 7 minutes a side only; let tenderloin rest
I like to marinate the whole loin overnight & then cook it over a very low flame (or use indirect heat) until cooked through.
If you're going to use BBQ sauce, do that after it's cooked and turn up the heat a bit. Slather it on, cook the sauce (only a few minutes) and then slice & serve.
You need to put all your charcoal on one side of the grill and sear the roast on all sides. Then put the roast on the side of the grill with no fire and cover it for about 15 minutes a pound. If you need to cook it for more than 30 minutes you should add more charcoal then. ( not alot, 10 or 12 briquets)