Grilling an entire pork loin

How big?


I've done Alton Brown's recipe and liked it. The one with the lime marinade

too dry

Inject it with the Cajun Injector Creole Butter or Creole Garlic the night before. You can also cut some slits and stuff in a couple cloves of garlic.

If you are using a charcoal grill make a good pile on one side and start cooking the loin fat side down directly over the coals to get a good sear then move to the other side of the pit and cook on indirect heat until cooked through.

Like Martini said, make sure to watch your internal temps. You don't over cook or it will dry out quick.

Funny you should mention Sam's. I saw them at Costco yesterday and that is what put it in my head.

I took one and sliced it lengthways, like a sheet cake, beat it w a mallet, stuffed it w roasted garlic, fig preserves, roasted pecans and boudin then rolled and tied up.

Then made a bacon web/lattice and wrapped around loin then grilled.

All this to make it a bit more moist...really took an affordable notoriously tough piece of meat into something everyone loved.

Good luck

I like to brine them for at least 6 hours. Remove, rinse, pat dry, light coat of olive oil, liberal rub of Sweet Rub 'O Mine or Chris Lilly's rub, wrap with applewood bacon, cook indirect until 145 internal. Remove then kick the heat up, baste with peach pepper jelly glaze or even blackberry (or your favorite bbq sauce), back on pit to set the sauce and add a touch of char.

As long as your internal stays under 160 it will be great.

Its really not that complicated, I do it on charcoal grill all the time. A cheap grill at that. Salt and pepper it, put all the coals to one side of grill and get them heated up. To keep from being messy put a foil container half filled with water or whatever on the other side of grill, under where meat will go.

Make yourself a sauce, whatever kind you like. It can be store bought or anything. I do store bought and also make my own. One example, and people on here will shake their head at it. A regular size bowl, put a shite ton of Worcestershire sauce in it, maybe a cup or cup and a half, minced garlic, pepper, maybe half a cup at most of mustard, and about same amount of brown sugar, stir the crap out of it.

I throw meat on grate directly over fire and baste the top with sauce. After a minute flip and turn, baste again. I try to get all sides of meat. After 3-4 minutes throw on indirect heat and turn and flip every 10 minutes. About 20 minutes left of cooking I baste meat again with whatever kind of sauce you have. When finish take off and wrap in foil and throw on kitchen counter, let sit 15-20 minutes. It will be tender, trust me.

1. Coals to one side
2. Sauce
3. Throw on direct heat 1 minute per side and baste all sides.
4. Indirect heat- 20 minutes before ready baste again.
5. Sit wrapped in foil for 15 to 20 minutes.

As far as how long to cook it depends on grill, size of meat, etc. Seems mine last time cooked an hour or maybe 1 hour 15 min, can't really remember. It varies. I'll say this, I don't like cooking anything well done but wife won't have it unless well done. I would love to tell her to eat something else and not ruin our food but might look bad in front of kids. I cook it well done and it's still tender as can be. At work though I cook em like I like it and its perfect.

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As far as how long to cook it depends on grill, size of meat, etc. Seems mine last time cooked an hour or maybe 1 hour 15 min, can't really remember. It varies. I'll say this, I don't like cooking anything well done but wife won't have it unless well done. I would love to tell her to eat something else and not ruin our food but might look bad in front of kids. I cook it well done and it's still tender as can be. At work though I cook em like I like it and its perfect.

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Why not cut it in half-cook hers well done and yours not well done? Everyone is happy.

this is my go to pork loin recipe from john folse

Pork loin

Cover that shite with his blackberry BBQ sauce and it's money

Blackberry BBQ sauce Just make sure to cut the ketchup to only 1/2 cup if you try this recipe.

I like to brine them, then rub with a good pork rub then wrap a couple thick bacon strips then cook direct Turning until you get a crust on the outside then indirect fairly hot smoky fire until 139, rest it and it will go to 145-149 on its own just sitting at room temp.