Pork Loin

xiphoid007

Tried pork loin for the first time on the egg. I was in a time crunch so I was in a race to see just how fast I could get it done.

Simple salt, pepper, garlic and onion powder. Direct at about 650, 4 min per side rotating at 2 min. Shut the egg down to coast up to 137.

Pulled, rested 5 min, and sliced. 40 min from opening The egg to chowing down.

I may try either raised direct at around 400 vs indirect next time. It was a little hot and required a lot of movement to keep from burning, but it was really good. Very nice crust.

Any suggestions are welcomed.

xiphoid007

Was actually not burned at all. The pic didn't turn out so well.

Grillmagic

That's a tender loin and if cooked through  it looks like you had a hit on your hands. I have 10 pounds to cook for mothers dad and plan on 250 indirect to 120 IT then pulling the plate setter and going to 500 and searing it off.  I love pork off the BGE 

JohnInCarolina

You could try glazing it next time, like this:

Little Steven

Thry a 250* cook to 130* or so and then a hot sear.

johnkitchens

That is a fast cook. My loins take a L-O-N-G time, but I am cooking them at 250.

jaydub58

For pork tenderloin, try slathering it with mayonnaise and rolling it in a package of Lipton's dry Onion Soup mix.
Wonderful flavor!