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Jun 23, 2009 02:40 PM

How to grill a whole pork tenderloin?

Hi! I"m new here and have a question for all you 'pros! I have a 8.5 lb whole pork loin hanging out in my freezer. I want use this bad boy up for our 4th of July BBQ- I need to know- how do I pull this off?! I would like to keep it whole, and I have a weber gas grill with front and back burners. I'm down w/ marninating, or rubbing, but I need cook times and any tips you all might have! I've never taken on anything this big before! Thanks in advance!

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  1. Sounds to me like, if it weighs 8.5 #, it is pork loin, and not the much smaller tenderloin.
    Neverthless, I cook pork loins all the time on my Weber, but it is charcoal and not gas, so you would have to make adjustments.
    Remove the silvery skin,but leave as much fat as possible on the loin. Season generously with the holy trinity (salt -- I use kosher, on pork no less; coarsely ground black pepper, and garlic). For additional flavor, I cut slits and place fresh rosemary into the openings.
    Soak some hickory chips. Cook on indirect heat until done. It will vary by roast and heat of grill, but a small touch of pink is not only okay, but desireable. Let it sit for 15 minutes before slicing. Sometimes I smear some peach and hot pepper preserves on top for the last 15 minutes before taking off the grill. My kids call this "pig log" and it goes with everything. PS: I cook it for 50-75 minutes.

    1. Should I give it a rub down w/ some olive oil ( or some other kind) to avoid dry out?

      2 Replies
      1. re: shanna1752

        We just grilled a tenderloin a couple days ago with tremendous success. I threw together a marinade of fresh rosemary, mustard, salt, and blood orange olive oil from a local olive mill and let it soak overnight. I've done similar marinades in the past with regular olive oil, but the blood orange olive oil really made the pork exceptional.

        Turn the grill on high to preheat, and then down to medium when the meat goes on. Close the lid. Turn every few minutes to brown evenly on all sides. Cook until the internal temperature is about 150, around 10 to 15 minutes. Take it off the heat, and let it rest for about 10 minutes--residual heat will continue to cook and will take the internal temp closer to 160.

        This is for a smaller tenderloin, nowhere near 8.5 pounds. But if you cook to the right internal temperature, it should be pretty easy to adjust for whatever size loin you have.

        1. re: shanna1752

          Don't need a rub.

          I prefer a brine (1 c. salt for every gallon of water); add some rosemary, and apple cider to your brine.

          Sear, and slowly cook at about low/medium heat.

        2. If there is any possibility of using a rotisserie attachment, that would help to keep it moist.

          1. I like to take a pork loin and slather it in a paste of sage, thyme, italian parsley, garlic, olive oil and dijon mustard. Let it sit in that overnight. Then sear it on all sides on a grill, reslather with extra goop(I use a charoal grill with half charcoal and half mesquite, and bank the coals to one side) and finish cooking on the cool side. Pull it at 145. Let it rest, tented in foil for 10 minutes. Done.

            1. are there bones on the roast or are they cut off? i guess they might be still there but if not, you might want to tie the roast with string every couple of inches up and down the line. insofar as you can control the temp of the indirect heat, i'd shoot for 375. as others have said, keep tabs on the internal temp of the roast--that's what counts, but this'll likely take a couple of hours.

              personally, i'd go with the green herb and olive oil glop--and some pretty light smoke, probably apple wood. for my taste, hickory would be too much for the herbs and a loin roast. mesquite would be over the top in my view. sounds fun.