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Grilling a Pork Loin

Got a good size (2.5-3.0 Lbs) porkloin that I plan on cooking on the grill. Here is the plan so far, roll cut, stuff with a mushroom/wine/butter mixure, roll and truss, sear over direct heat then finish over indirect to about 165 F internal. Thinking of a mustard wine reduction for sauce, but not to sure that will pair well. Tempted to wrap it in bacon (think it might pair well with a Zin). Hounds what do you do with a pork loin on a hot day? Thanks in advance.

will be serving with grilled veg.

Cheers

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  1. I've been cooking these for years in a Weber on indirect heat. Cooks about 45 minutes and then let it rest. A little pink and juicy are fine. My kids call it pig log and that seems a pretty good name. A few hickory chips will give it a little flavor and color as well, and you won't need to sear it.

    1. Whatever you do, brine the roast first. There are recipes available on the websites for Cooks Magazine, FoodTV, and I like the one for an L.A. radio call-in cooking show, www.melindalee.com.

      1. Absolutely second steakman55. Your temp would be way to high, I can't remember but I think I take them off around 135 and they break 140 while resting. That way they stay really juicy and yes, a little pink in the center. I would def skip the bacon wrapping b/c you get a great crust and a beautiful bacony look on the outside just from the grill-roasting. Oh and I don't sear either and I never brine anything but corned beef or pickles. You will get more smoky flavor if you use a very low temp (ca 200) and cook it for 90+ mins, I can't remember exactly, but I usually go with a small pile of coals on either side and a temp of ca 350-375. It cooks faster than in an oven, perhaps because of the convection or the radiant heat. Steakman55's estimate of 45 minutes is right on if your temp is getting closer to 400.

        A zin might do well. I usually serve a Gewurtz or a Reisling but I am a very unimaginative wine drinker. Grilled veg are a good side. So is plain ol noodles and butter. I usually serve green beans too. And your mustard wine reduction might be a good idea but hey so is applesauce. I guess I am turning your fancy meal into a pretty pedestrian occasion but I PROMISE that if you just cook that roast with a little smoke you will get some incredible flavor. Maybe you could use the mushrooms and butter and wine with some shallots to make a nice rich sauce to get you back to the fancy. Add a little mustard to that maybe. The meat needs to rest for 10-15 minutes after roasting, so there is time to make a suace while you cook side dishes.

        I have been thinking of rolling a pork loin with oyster stuffing, or oyster-and-sausage, or mushroom and butter (isn't there a name for that? mushroom rilletes?). But I would cook that in the oven, I think, because the smoke from the grill might step on the flavor of the stuffing. I think that even with a gas grill that grill-ish taste would interfere with the nuances of a stuffing.

        Oh and for a rub I use Kosher salt and fresh-cracked black pepper in equal proportions, plus a splash of cayenne flakes.

        This has been a no-brainer summer company dish for me for years. A whole loin, twice the size of yours or even bigger, will still fit on a Weber 22 1/2" grill, and with sides it will feed an army.

        Oh and even if you don't roll it, do tie it up every few inches so that it is nice and round.

        1. Your cooking time will decrease if you stuff/roll it.

          But so will your juicyness.

          7 Replies
          1. re: julietg

            Thanks for the comments. The loin came out just OK, flavor was there but the meat was tad dry. I do believe that the searing step was not required and also pull off temp was way high as mentioned by ante, I guess I still have 155 kills tricanosis in my head. Next time I will keep it simple and indirect grill the loin with no searing.

            Cheers

            1. re: stevuchan

              You know, you CAN eat pork rare in the 21st century. Trichanosis is rare these days- and we all have to get it out of our heads! It certainly is not as prevalent as salmonella or e Colli...

              http://en.wikipedia.org/wiki/Trichinosis

              As for published temperatures, or those on the side of the thermometer? They are usually way too high, don't you think?

              1. re: julietg

                I know this to be true, but having spent my whole life eating pork well-done (but not necessarily dry), I can't get past the SMELL of rare pork. It is distinctive, and I can't bring myself to eat rare pork as a result. Yet, I can eat beef that is still moo-ing in my plate.

                I would vote for the longer cooking, indirect method. That will do the job, and searing isn't necessary on the grill.

            2. re: julietg

              "Your cooking time will decrease if you stuff/roll it. But so will your juicyness."

              Depends on the stuffing. I made a moist bread stuffing with chopped bacon, and it was as though I'd larded the meat (which is another very cool thing to do with lean pork).

              You're right, the searing step is not at all necessary. Just have the temperature under the grill cover good and hot when you place the meat in, and the meat at room temperature.

              1. re: Will Owen

                Pork loin stuffed with bacon

                mmmmmmmmmmm

                1. re: julietg

                  My usual way to prepare a chunk of pork loin is to run about six 1/8" square strips of bacon fat through the roast lengthwise with a larding needle, then brine it overnight in a simple salt-and-sugar brine (3/4 c. salt, 1/2 c. sugar, 1/2 gallon water + pork in a gallon ziplock). Take it out in the morning, set it on a rack in the fridge to dry, bring it to room temp an hour or so before roasting, either in the oven or by indirect heat on the grill. Don't overcook (or over-brine!) and it's tender and tasty. Also a good idea to tie it, which seems to help the texture.

                  1. re: Will Owen

                    Larding needle? Got a pic or a link?

            3. The safe temp for pork is 145. Since pork loin is generally pretty lean, you don't want to get much above that temp. We generally direct grill the loin to about 135 and then let it rest and come up to 145.

              I marinate my pork loin in olive oil, garlic, and cilantro with salt and pepper. Grill it and serve with a grilled pineapple salsa made from grilled pineapple and grilled red and yellow peppers diced together with red onion, cilantro and lime juice. YUM!

              1. Reviving this thread... I've been brining a 2lb loin- but only since this morning. I'm grilling it tonight. I am looking for low-effort ideas to finish it off. A pan sauce will be a good idea but I don't want to go to the trouble of stuffing. I will go against my instinct and NOT sear it first before moving to slow side of the grill based on comments below. I'm going to do some oak or hickory chips as well to increase smoke flavor.

                So pan sauce.... hrmm.... I don't have any cream on board.. but I do have some cooked bacon I could crumble. Shallots.. wine... mustard... I need something smooth to balance all that acid, jah? I've got some tomatoes.. could do some sort of italian-style sauce...

                I wish it was a dang pork shoulder- I know how to cook those! :-)

                3 Replies
                1. re: e_bone

                  Can you capture any of the loin juices on your grill? I wouldn't trim it at all if you can.

                  1. re: rudeboy

                    good idea.. i unfortunately can't.. unless i concoct some sort of apparatus... will consider for next time. it just went on the grill so we'll see where we end up.

                    1. re: e_bone

                      Good luck - if you can ever get the pan juices off the grill, it makes a wonderful base for a pan sauce. Other than that, what you mentioned souns good. A little bacon, a wee bit of flour to make a slight roux, toss in the shallots, mustard and a little stock.....maybe add a little soy to make a moutarde type sauce.