How To make Grilled Pork Loin
Grilled Pork Loin No. 48 Yields 6 Servings
4 1/2 lbs pork loin roast, pepper, coarse
center cut 2 tbls rosemary, fresh, salt chopped
This, and all large, dense, pieces of meat, should be cooked using the "indirect method." This consists of arranging the hot coals in racks on either side of the grill and placing a heavy foil drip pan on the fire floor under the roast.
Have the butcher bone the loin and tie it back on its rack of bones. Rub it with the salt, pepper, and rosemary. Wrap it loosely. Let rest at room temperature an hour or so. It is vital to the cooking time that the meat isn't refrigerator-cold. When the coals are pink and covered with white ash, lay the roast on top of the oiled grill rack directly over the drip pan. Put on the cover, with its vents fully open. The lower vents under the coals should also be fully open. Roast - do not baste or peek - for about one and a half hours to an internal temperature of 150 degrees. Let the pork rest on a board for about 10 minutes before carving so that it will retain all its juices.
How To make Grilled Pork Loin's Videos
How to Grill Pork Tenderloin on the Weber Kettle
Pork tenderloin is one of the best cuts of meat on the pig, right behind bacon. I make the tenderloin three different ways over my Weber kettle to show you how to reverse sear it if your sauce or rub has sugar in it and how to direct grill it if it doesn't.
Pork tenderloin makes you feel fancy, without spending a bunch of money. It's lean and super tender and that means you don't have to feel bad about eating it.
Whole Pork Loin
How to smoke a Whole Pork Loin
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Honey Garlic Pork Tenderloin
Pork tenderloin roasted with an incredible 5 ingredient Honey Garlic Sauce until sticky on the outside, and juicy on the inside!
Garlic and Herb Crusted Pork Loin on the GRILL
Pork Loin is one of the best cuts on the pig. It soaks up the flavors of whatever you put on it and the fat crisps up the outside for both an amazing flavor and texture. In this video, I make an herb crusted pork loin on the gas grill, starting with a whole loin, season it, and grill it to perfection. This one is hard to mess up as long as you hit the right final temperature. I've made this a bunch of times and it is always a hit.
How to Grill a Pork Tenderloin, which is not the same cut as a pork loin:
Herb Crust: (per pound of pork loin)
1/2 tsp salt
1 tsp Dried Italian Seasoning
1/4 tsp Garlic Powder
1/4 tsp Rosemary (if your Italian seasoning doesn't have it)
I grilled this on the Weber Genesis E-330. Sear the outside over medium-high heat for 3-4 minutes per side. Then reduce the temperature to 300-325 F. Put the Pork Loin on the top rack and cook until it reaches 140 F internal. The idea temperature is 145 F, but the temperature should continue to rise after you take it off the grill and let it rest.
If you are going to butcher your own pork loin, I really like a good slicing knife. This one works great and I also use it for brisket and turkey:
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Grilled Pork Tenderloin | BBQ Pork Tenderloin with Malcom Reed HowToBBQRight
Grilling a Pork Tenderloin | BBQ Pork Tenderloin
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The true tenderloin runs alongside the backbone - and it's a lot smaller (and a lot more tender) than the pork loin. It's often called the pork fillet too... that's how good it is!
There are a lot of different ways to cook a pork tenderloin, but I decided go the BBQ route. I took the tenderloin and rubbed it, injected it and cook it on my grill at 250 degrees.
To start I rubbed my 4 pork tenderloins with Smokin' Guns Sweet Heat rub and then injected with Butcher's Open Pit Pork Injection mixed with apple juice.
After that, I got my BGE grill fired up, added a few chunks of cherry wood and stabilized it on 250 degrees. I didn't get too far away because these pork tenderloins are pretty small and the worst thing you can do is overcook them.
I'm shooting for an internal of 145 when it's complete - but I take them off the smoker at 138-140 internal because I'm going to get that additional degrees in the carryover when it rests.
And with this recipe, I wanted to give the pork tenderloins a mild, sweet glaze right before I took them off the smoker. So I cooked them to an internal of 130 and the brushed on The BBQ Sauce. Use any kind of sauce or glaze you want at this step, just make sure it goes with the rub and injection really well.
Once the pork tenderloins had glazed for a few minutes and they were temping between 138 - 140 internal, it's time to take them off the grill and let them rest.
After 10 minutes, it's time to slice and get to eatin'.
You can serve these tenderloins just like they are - right off the cutting board. But you can also use them for pork sliders. Either way they make a great dish for a football party or BBQ.
Give em a try!
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How To Grill Pork Tenderloin - Cooked TENDER and TASTY
Today I grilled one of the TASTIEST cuts ever, the Pork Tenderloin! Coated in our special fiery redhead rub, it's super tender and even packs a little bit of a kick!
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