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Grilled Pork Tender Loin

Tim M
Tim M Posts: 4
edited November -1 in Pork


• 1-12 Pork Loin(s) - approx 1.5" diameter


My pork loins come 2 per sealed pack. Just open them up and place on hot grill.

The BGE will hold a dozen of these pork loins, so do as many as you want this way.

Fire the egg up to 400 deg. Once stable in that range (temps can vary a little), you can put the loins on. I used no rubs or sauce at all to start, but added a little sauce near the end. Since I have only a daisy wheel top, temps above 400 deg are hard to hold steady. I tried to keep it about 400 deg. I used a Polder clone thermometer and aimed for 160 deg. Roll the loins every 10 min to get a nice even crusty char (char to taste - I like a little). I added a handfull of apple chips and then sealed the top for 5 min to let it smoke up real good. Then open the top and go for 160 deg on the Polder.
Once you reach 160 deg (approx 15-20 min) take it out and let it set for 10 min to finish cooking up to 170 Deg. Slice and add BBQ sauce if you prefer.
You can also add a sauce when the meat temp is about 140-150 deg.
Cooking to just below the ideal temp is the key.

BTW, the leftovers can be chopped up real fine, add some BBQ sauce and heat and serve as a minced BBQ pork sandwich. Best you'll find too.


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