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Category: Pork
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1. The first is to make sure you have a pork loin. I know, it sounds obvious, but stick with me! Pork loin and pork tenderloin may sound similar, but they are different cuts of meat. Both of them come from below the spine on either side of the pig, but tenderloin is the most tender cut on the whole animal. It is a long thin cut, whereas the pork loin or loin roast is a cylindrical, thicker cut.
2. Once you have the right cut, prepare the loin by removing the silvery-white sinew from around the meat (if the butcher hasn’t already).
3. Heat gas grill, to high and allow the grill grate to heat for a few minutes before placing the meat.
4. Remove the pork loin from the brine solution and pat dry with paper towels. Prepare a paste by mincing five or six cloves of garlic, then drag your knife across the minced garlic, pressing and pushing down firmly with your knife. Work in a bit of oil and some kosher salt and ground pepper.
5. Rub the outside of the pork loin with the mixture, adding a sprinkle of any other herbs you like for pork, like rosemary.
6. Place the loin on the high heat side of the grill and cover with a sheet of heavy aluminum foil or a disposable aluminum roasting pan turned over. You can also just close the grill. Let it roast on high heat for about 5 minutes to sear the outside of the meat. Turn once.
7. Move the pork loin to the low heat side of the grill, or reduce the heat to medium. Close the grill or cover with the aluminum roasting pan or the foil. Let roast for an hour or an hour and a half, turning occasionally.
Tip: It’s okay to let a spot or two on the loin get black and crusty.
Pork should be done to an internal temperature of 145° to 160°F, that is, medium rare to medium doneness.
Tip: Once the pork achieves an internal temperature of about 140° to 145°F, remove it from the heat and cover.
8. Let the meat rest 10 to 15 minutes before slicing. Meat continues to cook for a few minutes after removal from the heat, so your loin will reach optimal temperature anywhere from 10 to 20 minutes after resting. But, meat holds together better when cool. Think about taking out that piece of leftover roast beef from the refrigerator. It’s a lot tougher when cold, then it was the day before fresh from the oven.
Recipe Source: The Kitchen Professor
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Grilled - Whole Pork Loin
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Category: Pork
Prep Time: Cook Time: Total Time:
1. The first is to make sure you have a pork loin. I know, it sounds obvious, but stick with me! Pork loin and pork tenderloin may sound similar, but they are different cuts of meat. Both of them come from below the spine on either side of the pig, but tenderloin is the most tender cut on the whole animal. It is a long thin cut, whereas the pork loin or loin roast is a cylindrical, thicker cut.
2. Once you have the right cut, prepare the loin by removing the silvery-white sinew from around the meat (if the butcher hasn’t already).
3. Heat gas grill, to high and allow the grill grate to heat for a few minutes before placing the meat.
4. Remove the pork loin from the brine solution and pat dry with paper towels. Prepare a paste by mincing five or six cloves of garlic, then drag your knife across the minced garlic, pressing and pushing down firmly with your knife. Work in a bit of oil and some kosher salt and ground pepper.
5. Rub the outside of the pork loin with the mixture, adding a sprinkle of any other herbs you like for pork, like rosemary.
6. Place the loin on the high heat side of the grill and cover with a sheet of heavy aluminum foil or a disposable aluminum roasting pan turned over. You can also just close the grill. Let it roast on high heat for about 5 minutes to sear the outside of the meat. Turn once.
7. Move the pork loin to the low heat side of the grill, or reduce the heat to medium. Close the grill or cover with the aluminum roasting pan or the foil. Let roast for an hour or an hour and a half, turning occasionally.
Tip: It’s okay to let a spot or two on the loin get black and crusty.
Pork should be done to an internal temperature of 145° to 160°F, that is, medium rare to medium doneness.
Tip: Once the pork achieves an internal temperature of about 140° to 145°F, remove it from the heat and cover.
8. Let the meat rest 10 to 15 minutes before slicing. Meat continues to cook for a few minutes after removal from the heat, so your loin will reach optimal temperature anywhere from 10 to 20 minutes after resting. But, meat holds together better when cool. Think about taking out that piece of leftover roast beef from the refrigerator. It’s a lot tougher when cold, then it was the day before fresh from the oven.
Recipe Source: The Kitchen Professor
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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