Pork Loin help

Banker John · February 2003

Hello all,[p]Doing a pork loin this evening for dinner. Help on time and temp would be appreciated. I started marinating the loin at 9:00 this morning before church. Any suggestions for smoke/no smoke and what type of wood would be appreciated![p]I'll check back after church[p]Banker John

BBQfan1 · February 2003

Banker John,
My favourites (and therefore, my recommendations), are:
Indirect cook, 350 dome
Depending on size, will take 1-2 hour, probably closer to 2
Remove at 140-145°F internal and let rest for 15 mins
Yes to smoking, with pecan a strong recommendation, apple or cherry as alternate choices
Qfan

Tom Harmon · February 2003

Banker John,[p]NEXT time - BRINE at least for 6 hours. You will get a juicier, more flavorful roast that is more forgiving if you exceed the temperature.[p]tlhrtp

Mac in NC · February 2003

tlhrtp, How do you go about brining meat? Do you have a recipe for the brine? Love to hear your response because I am not familiar with this technique. Thanks! John

Mac in NC · February 2003

Banker John, What kind of marinade are you using? Are you wrapping in bacon?
You got me thinking about grilling, I hope I can concentrate at church!! Enjoy!
John

The Naked Whiz · February 2003

Mac in NC ,
Did you say brine? Heh, heh. Alton Brown has several in his new book. I think the weber virtual bullet has some info on brining. Here are a few links I had handy:[p]http://cookshack.com/barbeque_guide/101/Brining101.htm
http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/1998/03/25/FD107260.DTL
http://www.virtualweberbullet.com/brining.html[p]TNW

Nature Boy · February 2003

Mac in NC ,
This link takes you to an excellent lean pork brine. I played around and came up with an apple juice version of it, but I have no idea where that recipe is! I know Puj has used it and liked it, so maybe he has a copy.[p]Sunday brews to you.
Chris

Unknown · February 2003

Here is the link.
[ul][li]Spice Cooks Brine[/ul]

Nature Boy · February 2003

I found that recipe![p]1 cup water
1 cup apple juice
1/4 cup salt
1/4 cup soy sauce
1 chopped stalk lemongrass
6 cloves of chopped fresh garlic
1/4 cup brown sugar
1/4 cup pure maple syrup
2 tbs pepper[p]I boiled the mixture to infuse the flavors, and chilled with ice-in-a-ziplock. Brined the chops in a ziplock for 4 hours, then rinsed, patted dry, and coated with pepper/corriander/sage/onion powder (don't use any salt), and a layer of yellow mustard. Grilled them like steaks, maybe 600 for 4 minutes a side, then dwelled to an internal temp of 145-150.[p]Hope it helps! You could sub some lemon zest for the lemongrass if you don't have access to fresh lemongrass. Dried lemongrass is nearly worthless.[p]Beers
Chris

Stogie · February 2003

Banker John,[p]Since you didn't brine, I would suggest hot and fast...grilling.[p]Sear at 550-600º for 5 minutes on each side.[p]Then back heat down to 400º and cook for another 30-40 minutes. You want to turn and baste every 10 minutes from this point. Use your marinade, but boil it first, then you can serve as a dipping sauce at the table.[p]Bring it to 145-150º, wrap in foil and let rest 10-15 minutes. [p]Total cook time will be about an hour.[p]Slice thin and enjoy.[p]This is about the only meat I brine. It is much more forgiving after brining so easier to slow smoke. Without brining, you run the risk of drying it out if you are slow smoking. [p]I greatly prefer my loin and tenderloins grilled as described above and have not slow smoked them in a long time. Just a personal preference.[p]Stogie

Marvin · February 2003

Banker John,
I agree with BBQfan1 and tlhrtp. We had one last night for a dinner party stuffed with ginger marmalade, toasted crushed walnuts and dried cherries. The loin had been brined for 14 hours, rinsed, stuffed and refrigerated for 8 hours before cooking. The dome was 310-320, and the roast placed over a drip pan and cooked to 144. After 15-20 minutes, it was sliced and totally devoured. No wood was added since the lump provided enough smoke. Other times we have used apple. Good luck, and enjoy.

Banker John · February 2003

Banker John,
OOPS - I guess I forgot to add the word Tender to my request. I am cooking pork TENDERloins for dinner - not a pork loin. My fault. Is it to late to ask for help & advice? Time, temp, etc.[p]I rubbed with grocery store spiced deli mustard and then heavy sprinkle of a home made rub (kosher salt, pepper, paprika, chili powder, more black pepper, saffron, turbinado, sage, & even more black pepper). THen wrapped the TENDERloins in saran wrap and in the fridge to wait till time to put on the grill.[p]Thanx in advance - Banker John

YB · February 2003

Banker John,
I have used this recipe and my family really liked it..I remove from the egg when it reaches 145°.
Larry
[ul][li]Pork Tenderloin[/ul]

TRex · February 2003

Banker John,[p]Pork tenderloins are my current kick - I did a couple the other night with just a dry rub (kosher salt, black pepper, cayenne pepper, cumin, allspice, turbinado sugar, garlic powder, Hungarian paprika) and a coating of olive oil and spicy brown porter style mustard. Refrigerated for about 1 hr, then cooked direct at 325 dome for 15 minutes, flipped and cooked until 145 degrees internal (about another 15 minutes), and let rest off the grill for about 5 minutes before slicing. I didn't use any wood. These things were amazing--so juicy and tender, and the flavor was wonderful. The rub you used sounds like it will be great. You'll love the results.[p]Good luck![p]TRex

Banker John · February 2003

Mac in NC ,
I am marinading to different tender loins. [p]One is in a marinate of olive oil (1.5 cup), saffron (1/8 tsp ground fine with a morter & pistel), onion pieces (1 large strong one) and garlic pieces (8 cloves). All in a zip lock.[p]The other is in a marinate of 1/2 cup worchesthire, 1/4 cup red wine vinegar, 1/4 cup balsamic vinegar, 1/4 cup cheap spicy mustard. 2 tbsp garlic powder, 1 tbsp turbinado.[p]I'm getting ready to light the grill. Thinking along the lines of 375 direct, upper grill until internal of 145. 145 seems to be the consensus. Still not 100% set on cooking temp or whether to keep grid in upper or lower position. Any suggestions?

Banker John · February 2003

TRex,
do you put them on a raised grid or grid directly on the fire ring?

TRex · February 2003

Banker John,[p]I realize that it's too late to answer your question, but for the sake of completing the thread I will go ahead and do so.[p]I always cook them with the grid directly on the firering, but before doing so, I make sure that all flames have died down and that I have, for the most part, glowing coals, not flaming coals. The first time I cooked them I think I still had a good amount of flames when I started off and one side got a bit charred. I can see where using an elevated grid, like many people on this forum do, would help safeguard you against the flames charring the meat. [p]I also found that cooking at 325 rather than 350 helped keep the flames to a minimum.[p]TRex

Pork Loin help

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