Grilled Pork Loin
Summary; Grilled Pork Loin is an easy outdoor grilling recipe. It can also be broiled inside during the colder months or when the weather rains out your barbecue. Either way a grilled pork loin cooked inside or outside will be a family favorite. It is also one of the most economical cuts of meat you can buy.
Recipe Ingredients;One whole boneless pork loin (approximately 8 lbs.) Use any portion of a whole pork loin according to need. A pork tender loin may be used but reduce the cooking times because it is a much smaller cut.
Directions; Outdoor Grilled Pork LoinIf using charcoal briquettes arrange two piles, one on each side of grill If using a outdoor gas grill with three, four or five elements only use the two outside elements If you only have two elements you will need to put foil in the middle of grill to keep from burning the outside of the pork loin during grilling. You may also try putting the loin on one side with the burner off without the foil but remember to turn the loin (not flip over) a couple of times because the side closest to the lit burner will cook faster.
Using any of these grilling methods you will need to keep the heat low. Rub the entire pork loin with chef salt except for the ends. If you use seasonings on the end those slices will be very salty.
Place pork loin on grill in center, fat side up (on foil if using two burner gas grill - foil method) Grill for twenty minutes per pound. If using only the tenderloin portion 10 minutes per pound.
At fifteen minutes per pound ( seven for pork tenderloin ) check it in three places with Meat Thermometer. Close to each end and in the middle.
For safety, the USDA recommends " Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145 degrees F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures."
It is well done at 170 degrees for those of you who are squeamish about pork 145 degrees is a recent change. If you are not comfortable eating pork below 170 degrees just cook it longer. It will be drier but will still taste great.
Coat entire pork loin with your favorite Barbecue Sauce, grill five more minutes Your sauce will turn into a tasty glaze.
Let grilled loin rest about five minutes before slicing. I would still recommend a board with a trough as juices will still flow and can make quite a mess, If you only own flat cutting boards you can lay paper towels around the roast to keep from getting in trouble with the wife. Paper towels under it, will stick and not be a crowd pleaser when they get paper stuck in their teeth while eating, your grilled to perfection, pork loin roast. I use a small cutting board with trough and I place it in a commercial baking pan with half inch sides. Works perfectly for keeping juices from running all over the kitchen.
Other MethodsSkip the Chef Salt and marinate the pork loin over night in your favorite marinade. Lowry makes some excellent flavors of marinade. My favorite is the Hawaiian. Then follow cooking instructions for grilled pork loin. You can make your own marinade. Citrus juice works well as a base. The acid tenderizes the meat while adding flavor.
Directions; Indoor Grilled Pork LoinIf it is too cold to grill the pork loin out side; Use same preparation but use oven.
Broil ( top heat ) the pork loin at 425 degrees for five minutes fat side down in the middle of the oven. NOT THE TOP! Then turn over and broil fat side up for fives minutes. turn oven control to bake ( using bottom heating element ) cook for 30 minutes , fat side up, then check with meat thermometer . Do not remove until it reaches 145 degrees or more depending on your preference. The broiled pork loin will be similar to the grilled pork loin. The difference being the smoky flavor. You can obtain this by using a little Liquid Smoke in the pan (not on the loin - it can be bitter) or even putting a half pound of smoked bacon in the pan while cooking the pork loin.
I often find whole loins at Sam's Club for less than two dollars a pound.
Remember that next time you pay over four dollars a pound for center cut, boneless pork chops. Why not buy a whole boneless pork loin - use the center portion where the loin chops come off and use the rest to throw on your grill? You basically get a dinner entree, maybe two, depending on family size, at no cost.
Last time I was at Sam's they even had a meat chart showing you what cuts come from the whole loin.
You may be surprised.
You may also be surprised how easy ClubHusband's recipe is to follow. Even your most critical friends will be impressed with your grilling prowess. Go ahead give it a try!
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