Grilled Pork Loin

[txrandom]

I sliced up a pork loin about 3/4" wide and rubbed it with some dry rub. How long should I keep these suckers on the grill?

Update:

I finished grilling them. I thought I overcooked them first and then undercooked them secondly, but they turned out juicy and delicious. Dried out pork or any other meat sucks.

They may appear a little burnt, but the dry rub took most of the beating. I used the following ingredients in the dry rub: brown sugar, paprika, pepper, sea salt, onion powder, and garlic powder. I think the brown sugar made is what made it delicious.

Pictures are located here. Don't need to be logged into Facebook.

 

[JohnCU]

i dunno but it sounds delicious

 

[Eli]

Until they're done.

/thread

 

[Gibsons]

Depends on how hot your fire is, but I'd guess just a few minutes each side. It's easy to overcook and dry it out. Don't do that!

 

[Safeway]

3/4" THICK? (Not wide.)

 

[txrandom]

I'm planning on doing it on high unless that is a no no. Yes, 3/4" thick that was the term I was looking for.

 

[Gibsons]

High heat is fine, the big mistake is cooking it too much. You might want to sacrifice a piece or two by cutting into it to see how far it's done. You should have a little (or a lot, YMMV) pink in the middle. If you have a thermometer, cook till the middle is about 155-160 (going from memory here, might wanna google that).

 

[txrandom]

160 for pork according to the thermometer in the kitchen I found. I just hope it actually works. I can sacrifice a piece since it was only $.99/lb, and I probably wont eat it all anyways.

 

[JulesMaximus]

Why'd you slice it? Cook it whole, fat side up, and then slice it. Rub some fresh chopped garlic into it with some olive oil and fresh rosemary and a little red wine marinade. Then sprinkle some Lawry's Seasoned Pepper on it before cooking.

Pork Loin is fantastic...I might have to make this tonight. 😛

 

[will889]

Nom, i'm gonna grill some pork ribs today. Have to wait for the rain to quit though.

 

[bignateyk]

Wait, you sliced it before you grilled it? In the future i'd dry rub the whole pork loin, grill it whole, then slice it afterward.

If it's already sliced, it shouldnt take more than a couple minutes to cook.

 

[txrandom]

Well the thermometer never reached 160 but it was over the temperature necessary to kill the worms just in case. It may have been overcooked a little, but it's still pretty juicy.

Much better than the dried out pork chops my mom use to make. 🙂

 

[txrandom]

Originally posted by: bignateyk
Wait, you sliced it before you grilled it? In the future i'd dry rub the whole pork loin, grill it whole, then slice it afterward.

If it's already sliced, it should take more than a couple minutes to cook.

Next time, I'm either going to do it whole or slice it thinner. These were pretty thick.

 

[txrandom]

I finished grilling them. I thought I overcooked them first and then undercooked them secondly, but they turned out juicy and delicious. Dried out pork or any other meat sucks.

They may appear a little burnt, but the dry rub took most of the beating. I used the following ingredients in the dry rub: brown sugar, paprika, pepper, sea salt, onion powder, and garlic powder. I think the brown sugar made is what made it delicious.

Pictures are located here. Don't need to be logged into Facebook.

 

[will889]

Thumbnail #1 second row top far right (the little char nub piece) -- be sure to toss to sparky. He likes it. I always give the naminal a small piece of the meat.

 

[txrandom]

Originally posted by: will889
Thumbnail #1 second row top far right (the little char nub piece) -- be sure to toss to sparky. He likes it. I always give the naminal a small piece of the meat.

I wish I had a dog...or anyone else around to enjoy my meat for the matter.

 

[will889]

Originally posted by: txrandom

Originally posted by: will889
Thumbnail #1 second row top far right (the little char nub piece) -- be sure to toss to sparky. He likes it. I always give the naminal a small piece of the meat.

I wish I had a dog...or anyone else around to enjoy my meat for the matter.

Get yourself a woman to come over they love the meats. Grilling always brings them around.