How do you grill a whole Pork Loin?

[blackbookali]

and more specifically at what temp do you pull the loin, and how long do you let it rest? I will be grilling a whole loin and then will be transporting to a party - any thoughts on when to pull it and how to transport it?

[Wa0auu]

I have been a chef for 25 years and I do pork best. You >>>>>MUST<<<< remove the fat and most important that
tough sinew that is under the fat. If you do not remove that sinew, no matter how thin you slice it, there will be some of that tough sinew on EVERY slice, might as well try to get a tennis shoe ! Best way to remove it, ( I am right handed) place loin fat side up with small end to your right. Start with a small but >VERY< sharp knife and work the tip under the sinew, now with your left hand, pull up on what you have cut loose and cut with your right hand, when you do it right you will have very very little wasted pork. I suggest you brine it 24 hours

[mrkenn]

I sprinkle mine with minced garlic, celery salt, and season all, then brush with liquid smoke. Cook on gas grill at 375 for 1:20, then remove (temp should be about 140). Make sure fat side up. Let sit for 20 minutes, temp will rise to about 155. Comes out wonderful, no brine needed.

[Joebob]

May I recommend rotisserie?

[steakman55]

I've cooked dozens of whole pork loins on my Weber...kids call it Pig Log. Use indirect method. Light coals and let roast come to room temp. Salt liberally with kosher salt and lots of coarse ground pepper. Can't use too much. Don;t trim the fat, what little there is, off. If you can tuck a sprig or two of rosemary into some slits, so much the better.

Put on grill with coals on either side, add some wet hickory chips, and roast it for 45 minutes to 1 hour or so, depending on size. I take it up when just slightly pink and it continues to cook. Will stay warm for half hour or more. Just keep it covered with some foil. Never had a complaint yet and hardly ever any leftovers.

[blackbookali]

when you say take it up when slightly pink do you mean the outside or the inside? do you use a thermometer?

[CyndiA]

It's inside on the pink. The outside can get pretty dark esp if sauce is put on too soon. Only need that on there 10 minutes or so to heat.

Thermometer is a good idea, unless you really know your grill and times. Hit for 150 degrees F. Pull and wrap in tin foil to rest 20 to 30 min.

[silverhawk]

honestly, the pork will be better if you take it off the heat before it gets to 150. if you wrap it for 45 more minutes you're essentially slow cooking it for that much longer. i'd take it off at 135, wrap it in foil and put the whole works--roaster and all--in a brown paper bag. it'll keep cooking in your back seat.

[jeanmarieok]

Pull it at 135, 140 MAX - I finally figured out why I hated pork roast so much - it's awful when it's overcooked to 160!!!

[Ruth Lafler]

Yeah, but he's cooking for a crowd, and a lot of people will freak if their pork is pink. According to a BBQ site:

"Internal temperature for pork, no matter how long it takes, should be 160 degrees F. .... Usually if you have achieved a temperature of 155 degrees F. by the time the pork has rested and before cutting, it will be done."

For a whole pork loin, I might pull it a little earlier. Pork loin is pretty lean, so don't overcook it!

Resting time is all the time between pulling and slicing, so with the transport time, that's probably not an issue.

[blackbookali]

the loin will probably be in foil for 45min(30min drive, plus parking and setting up) I think ill pull it at 150 . . . its a fine line but i think it should reach 160 tops right?

[Ruth Lafler]

That sounds right to me, especially since wrapping it in foil will probably help bring the final temp up.

[rudeboy]

No way - that's the USDA party line. 137 F is my target for pork loin. If you pull it at 150, wrap, and then transport, it will be too well done and sort of steamed. My best advice is to way undercook, and then reheat/finish at the party somehow...though that's probably not possible.

[jnstarla]

Charcoal or gas grill? If using charcoal in a kettle-style grill, I would put a lot of coals in, get them nice and hot, and then scoot them to the outsides of your grill. Then put the pork loin in the "tunnel" - so the heat is not directly under the pork loin.

How far are you transporting it? I would probably cook it to a safe temperature (165? 170? I'm at school and I don't remember what is ok for pork) and then cover it tightly in aluminum foil for transport.

[Brandon Nelson]

The outdated USDA guidelines for pork were designed to keep people from contracting trichoiosis. This parasite was common when pigs ate raw meat, which is no longer acceptable feed.

there tend to be @ 10 cases of trichinosis a year in the USA. Almost every last one is because the person ate wild game that was undercooked. Trichinae worms can't survive at 137 degrees.

[HPLsauce]

Brine it! Grill indirectly (coals on one side, roast on other side of grill). Pull it at 135 or 140. A roasting pan with a lid (preheated to maybe 100-110) would be good for transport; otherwise you could use a lidless pan with a lot of foil. You'd want to rest it 20 or 30 minutes I reckon, so unless your party is very far away this shouldn't present any difficulty.