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Pork Loin on the Grill
Posted on 3/25/23 at 6:15 pm
Posted on 3/25/23 at 6:15 pm
Grilled a pork loin tonight. (Half loins from the grocer)
Not much to it and pretty simple. Figured I’d share for anyone interested.
Used up a steak seasoning rub I had in the pantry. You can season them with anything, really. Had the charcoal grill around 300-350 and cooked it fat-side up over indirect heat for about 1.5 hours. I checked it and it read 120, so I moved it over direct heat (fat side down). Got the fat nice and crispy and and gave it about 10 minutes to cook to get the temperature up and then took it off. Let it rest and then sliced it. I prefer it thin, but you can slice any thickness.
Normally, I like to glaze the loin at the end. Some type of honey glaze, or bbq sauce, or even a fruit based or pepper jelly based sauce. I didn’t bother with the glaze today.
Not much to it and pretty simple. Figured I’d share for anyone interested.
Used up a steak seasoning rub I had in the pantry. You can season them with anything, really. Had the charcoal grill around 300-350 and cooked it fat-side up over indirect heat for about 1.5 hours. I checked it and it read 120, so I moved it over direct heat (fat side down). Got the fat nice and crispy and and gave it about 10 minutes to cook to get the temperature up and then took it off. Let it rest and then sliced it. I prefer it thin, but you can slice any thickness.
Normally, I like to glaze the loin at the end. Some type of honey glaze, or bbq sauce, or even a fruit based or pepper jelly based sauce. I didn’t bother with the glaze today.
5
Posted on 3/25/23 at 9:18 pm to SixthAndBarone
That looks nice juicy one. Would eat. I did one Tuesday, didn't grill but I cut it long, stuffed with a goat cheese herb mix, and cooked in the skillet with a white wine cream sauce. I would probably eat anything with goat cheese and a white wine cream sauce.
Posted on 3/26/23 at 7:05 am to SixthAndBarone
Off topic but pork loins in the air fryer are really good and easy too
Posted on 3/26/23 at 7:18 am to coachLSU
I’ve done tenderloins, but never a loin. I’ll have to try it.
Posted on 3/26/23 at 7:36 am to SixthAndBarone
The loins are great. We buy them whole and cut them up into 1.5” steaks. I’ll season them with Killer hogs AP and cook them over charcoal until 135. They are delicious.
Posted on 3/26/23 at 9:24 am to SixthAndBarone
That one looks nice and juicy but with almost no fat content other than on the outside, it is easy to cook them too dry if you don't pay attention.
I buy whole loins and the wife likes me to take some of it and cut it no more than 1/2 in. thick, pound it out to get it good and tender then do panne' meat with them. All it takes is a quick fry to get them golden brown and perfect.
I like to roll them as I slice them into a sheet of meat about 1/4 in. thick, then stuff it with cheese, mushrooms, herbs and my homemade green onion sausage already cooked in the mix. Once stuffed, I roll it up like a jelly roll, tie it off and grill it till done.
I buy whole loins and the wife likes me to take some of it and cut it no more than 1/2 in. thick, pound it out to get it good and tender then do panne' meat with them. All it takes is a quick fry to get them golden brown and perfect.
I like to roll them as I slice them into a sheet of meat about 1/4 in. thick, then stuff it with cheese, mushrooms, herbs and my homemade green onion sausage already cooked in the mix. Once stuffed, I roll it up like a jelly roll, tie it off and grill it till done.
Posted on 3/26/23 at 1:08 pm to SixthAndBarone
I smoke mine with apple wood indirect for about 30 minutes at 250 and will then crank the temp to 350 to finish it off. Then let it rest at room temp for about 20 minutes then slice deli thin with my fillet knife, then onto a martins roll, then just a little Sticky Fingers bbq sauce (sweet southern heat), then a scoop of very basic cole slaw (bagged mix, salt, pepper, dukes) on top.
If there's a better sandwich out there, I'd like to know.
If there's a better sandwich out there, I'd like to know.
Posted on 3/26/23 at 1:47 pm to SixthAndBarone
quote:
I like to glaze the loin at the end. Some type of honey glaze, or bbq sauce, or even a fruit based or pepper jelly based sauce.
Steen's syrup makes a great glaze for pork.
Posted on 3/26/23 at 1:48 pm to Kim Jong Ir
quote:
Steen's syrup makes a great glaze for pork.
It also makes a good binder before putting on rub/seasoning.
Posted on 3/26/23 at 1:52 pm to pdubya76
Yes. I think Steen's is great with pork. A reduction sauce using Steen's and red wine is killer.
Posted on 3/26/23 at 10:01 pm to Kim Jong Ir
I usually cook mine using my rotisserie on the gas grill. Comes out juicy. Gonna have to try this way.
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