Pork Loin

stlmike · February 2016

A friend dropped off a large pork tenderloin and asked me to cook it.

Open for suggestions.... I haven't cooked one this large, probably 5 lbs and with a small fat cap on it.

Rambo · February 2016

This is a go to for me from the BBQ Pit Boys:

THE INGREDIENTS YOU'LL NEED:

Pork Tenderloins – 2 about 1 to 1 ½ lbs each
Vegetable oil
Thin sliced Bacon – 4 slices

FOR THE RUB

Salt – 2 Tbs
Fresh Ground Black Pepper – 2 Tbs
Granulated Garlic – 1 Tbs
Onion Powder – 1 Tbs
Sweet Paprika – 1 Tbs
Cajun Pepper – ½ Tbs To Taste, Optional but we suggest you use it
Thyme – ½ tsp
Brown Sugar – 2 Tbs

DIRECTIONS

GETTING READY

1. Remove all of the silver skin on the pork loins. Just slide a sharp knife under the silver skin and pull as you slide the knife along underneath the skin. This skin is very tough and also prevents the rub from penetrating the loin.
2. Place the rub ingredients into a bowl and mix together making sure to break up any clumps
3. Place rub generously on both pork loins – Get a good coating on the loins because this adds a layer of flavor and to the texture
4. Add vegetable oil onto the pork loins on top of rub. This is going to help sear the loins
5. Wrap each loin with 1 or 2 slices of bacon. Use a barber pole pattern, not covering the whole loin. Pork loin is very lean and the bacon will help add some fat to keep it moist.
6. Let the pork loins sit for 30 minutes. This lets the rub do its job, flavoring the meat
7. Set up your grill for indirect heat (hot coals on one side of the grill and no coals on the other side of the grill) – You’re looking for a grill temperature between 350 to 450 degrees Fahrenheit.

MAKING

8. Place the Pork loins directly over the hot coals – (medium hot coals - 350 to 450 degrees Fahrenheit) then put the cover on the grill
9. The IMPORTANT thing about Pork Loin is not to overcook it. You are looking for an internal temp of 145 to 150 degrees Fahrenheit
10. After 5 minutes flip the loins over to cook the other side. Recover the grill
11. After 4 or 5 minutes more

Flip the loins again
Rotate the loins 180 degrees so they cook evenly
If you have smaller loins or they are cooking to fast you can move them away from directly over the coals toward the side of the grill with no coals

12. After 4 or 5 minutes more flip the loins again.
13. After a few minutes check your loins for doneness with an instant read thermometer. You are looking for an internal temp of 145 to 150 degrees Fahrenheit. Remember you do not want to overcook the loin, you can always return an undercooked loin to the grill to cook a little more.
14. When Loin hits 145 degrees Fahrenheit remove from the grill

FINALIZING

15. Let the loins rest for 5 or 6 minutes – this allows the juices to redistribute throughout the meat making it nice and juicy
16. While Loins are resting now is a good time to throw that garlic bread or veggies on grill to toast and grill