Directions: |
Directions:Preparing Loins to Grill:
Remove loin from vacuum package and rinse with cool water. Place the loin in a shallow pan or on foil or wax paper, and un-fold or open the loin so that it is in a flat position.
Sprinkle some salt free "Cavender's All Purpose Greek Seasoning" on the inside of the loin. Cover this side only. Do not over apply this spice. Then sprinkle on some W’ham and rub the spices on the loin for an even dispersion of the spices. Sometimes I use a little Lawrey’s Seasoning salt to add a little salt flavor. This depends upon who will be eating the loin and the need to avoid added salt.
Next, fold the loin back (like it was in the package) and tie with cotton string. This makes it easy to handle when cooking and helps hold in the seasoning. The cotton string can be purchased at Walmart.
On the outside of the loin use some W’ham. Cover the loin completely by rubbing the seasoning on both sides and ends. After W'ham is rubbed in, sprinkle the loin with Lawry's Seasoning Salt. You may wish to cover the loin with foil and place in the refrigerator until the grill is ready.
Prepare Grill:
When cooking only three or four loins, I usually cook the loins on in-direct heat. Build the fire and get the charcoal hot before placing the loin(s) on the grill. (Be sure to remove foil from loins before placing on the grill).
The loins will take about four hours to cook on indirect heat. If you cook directly over the heat, the loins will cook faster and get crispy on the outside but will soften after cooking and wrapping in foil. I turn the loin once or twice an hour just to even the cooking of the loin and depending upon the number of loins placed on the grill.
Once the loins reach 160 - 165 degrees internal temperature, remove from grill. Wrap in heavy duty aluminum foil and place in an empty ice chest. This allows the loin to continue cooking without over cooking. Don't exceed 180 degrees internal temperature or the loin will be overcooked. Check using a meat thermometer.
It is always best for the meat to be left wrapped in foil at least 20-30 minutes after removal from the grill or oven to allow the juices to re-distribute before slicing and serving. This also applies to meat that has been re-heated. Normally I prefer to leave the loins wrapped in foil for one hour before consuming. |
This recipe for Whole Boneless Grilled Pork Loin is from