The pork loin roast. This is an interesting piece, that I feel doesn’t get the respect it truly deserves.
This is a versatile piece of pork, that can be cooked through almost every means, including the pressure cooker and smoker, but today, we’re grilling. You do have to pay attention when cooking a loin roast though, I will say. Most of the estimates I saw during research said 1 hour 45, to 2 hours 15, this particular one took about 48 minutes. I highly recommend a meat thermometer for this, this one in particular, but any good meat thermometer will do.
This is a different piece than an actual pork loin. What is sold as pork loin is the whole tenderloin, this pork loin roast is the thicker end, usually a cheaper cut. I went with a light seasoning this time, trying to preserve the taste of the pork, but as usual, feel free to experiment.
- 1.5 lb pork loin roast
- sea salt
- black pepper
- sunflower oil
- Crack a beer, light a fire, and set up for indirect cooking. The most important part of almost all grilling recipes
- Season your pork loin to taste, then rub in with a little oil. Remember to do both sides
- Sear your loin, top and bottom, 5 minutes each side with the lid on. I like to do the fat side first
- When seared, insert your thermometer to the thickest part, put the lid on and cook to 150F. The time can vary on this greatly, so keep an eye on the thermometer
- Remove from heat and rest for 10 minutes before slicing.
- Cooking time varies greatly, seriously, watch your thermometer.
- Don’t be afraid to use sauce instead of a rub or with.