Pork Loin

I'm going to grill some whole pork loins. I've never done this before. I would appreciate some tips and/or marinade suggestions.
Thanks!

Beth,

I have a great recipe for whole spiced Pork Loin - but it's an oven recipe, not grill. Does that work?

Deb

[Robin Garr]

Beth,

I have a great recipe for whole spiced Pork Loin - but it's an oven recipe, not grill. Does that work?

Thinking out loud, it seems to me that with a whole pork loin on the grill, you'd pretty much want to replicate an oven - maybe a quick sear over direct heat, but mostly low and slow on indirect heat, not directly over the coals. Wouldn't you think so, Deb?

I'm going to grill some whole pork loins. I've never done this before. I would appreciate some tips and/or marinade suggestions.
Thanks!

Robin's got it right. Sear the outside well and then low and slow until has a 135 to 140 degree internal temp, then let it rest for 10 to 15 mins. It will come up a few degrees during that time. You want just the smallest amount of pink in the widest part of the loin. I love using a meat injector on mine. You may also want to consider marinating your loin(s) in brine for 3 to 4 hours.

I'm going to grill some whole pork loins. I've never done this before. I would appreciate some tips and/or marinade suggestions.
Thanks!

I've grilled many whole loins on my Weber using the indirect method (coals to the sides with drip pan).

I discovered Don's Famous Pork Loin Rub while surfing the net. I've used it the last 3 years resulting in Big RAVES from a wide spectrum of party folk. Most RSVPs contain requests/inquiries if Don's will be applied. http://www.mopork.com/Consumers_Recipes_DonsLoinRub.asp

I usually cheat on the Q sauce using a small bottle of Montgomery Inn heated with a shot of Makers and a heaping tablespoon of Don's rub.

The biggest problem is finding a spot to slice it up without lots of sneaky hands around the carving board.

We usually throw ours on our grill's rotisserie.

We have had pretty good results grilling pork loin when we used a rub. We make a variation on Alton Browns baby back rub. Rub it and stick in the fridge over night to 24 hours. Put all the coals on one side of the grill and sear/brown the loin well and move it over to the non coal side and cook to to about 130 and give it a good rest.

Hi all, the suggestions came a little too late, but thanks anyway. I actually decided to butterfly the loin and pound it so I could stuff it with lots of goodies: whole roasted garlic, mushrooms, figs and goat cheese. I rolled it and rubbed it with ground fennel seeds, salt and pepper and seared it on a high flame then moved it to the top rack to finish cooking. It was incredible and got all gobbled up!