Master Recipe
Grill-Roasted Pork Loin
NOTE: Make sure to buy the center loin roast. Do not buy rib
end, blade end, or loin end roasts, which have many muscle
separations and can be quite tough. The entire center loin weighs 6
to 9 pounds when boned. It is commonly sold in smaller pieces,
which usually weigh 3 or 4 pounds. If possible, we strongly
recommend that you brine the meat in a mixture of 4 quarts cold
water and 1 cup kosher salt or 2/3 cup table salt for 8 hours.
Brining makes the meat considerably more moist and flavorful. If
brining, omit the salt in step 3. Moisten the roast with salsa,
chutney, or even applesauce. Serves 8 to 10.
1 boneless center loin roast (about 4 pounds), tied (see figure 35
2 3-inch wood chunks or 2 cups wood chips and heavy-duty aluminum foil
2 tablespoons olive oil
1 tablespoon kosher salt or 2 teaspoons table salt
2 tablespoons coarse-ground black pepper
INSTRUCTIONS:
1. An hour before cooking, remove roast from refrigerator to bring it to room temperature.
2. Soak wood chunks in cold water to cover for 1 hour and drain, or place wood chips on 18-inch square of aluminum foil, seal to make packet, and use fork to create about six holes to allow smoke to escape (see figures 5 and 6).
3. Set roast on sheet of plastic wrap and rub all over with oil. Sprinkle with salt and pepper and then lift wrap to press on excess (see figure 36).
4. Meanwhile, light chimney filled with charcoal briquettes. Transfer hot coals from chimney to one side of kettle grill, piling them up in a mound three briquettes high. Keep bottom vents completely open. When coals are covered with light gray ash, lay wood chunks or packet with chips on top of charcoal. Put cooking grate in place, open grill lid vents completely and place lid on grill, turning lid so that vents are opposite wood chunks or chips to draw smoke through grill. Let grate heat for 5 minutes, clean with wire brush, and roll pork loin off plastic and onto grate opposite fire so that long side of fillet is perpendicular to grill rods. (Meat should be positioned the same way as the salmon in figure 24.) Initial temperature will be about 375 degrees. Grill-roast pork loin, covered, until instant-read thermometer inserted into thickest part of roast registers about 145 degrees, 40 to 50 minutes.
5. Let stand about 20 minutes before carving. Internal temperature should register between 150 and 155 degrees. (Can be wrapped in plastic and refrigerated up to 2 days.) Cut roast into slices 1/2-inch thick and serve.
VARIATIONS:
Grill-Roasted Pork Loin on a Gas Grill
Follow Grill-Roasted Pork Loin Master Recipe, making the following changes: Place foil tray with soaked wood chips (see figures 7 through 10) of primary burner (see figure 11). Turn all burners to high and preheat with lid down until chips are smoking heavily, about 20 minutes. Leave primary burner on high and turn off other burner. (If using grill with three burners, turn off middle burner and leave others on high.) Position loin over cool part of grill. Grill-roast for 35 to 45 minutes. (Temperature inside grill should average between 375 to 400 degrees; adjust lit burner as necessary.)
Grill-Roasted Pork Loin with Garlic and Rosemary
Follow Grill-Roasted Pork Loin Master Recipe or gas grill variation, making following changes: After tying roast, use paring knife to make several dozen shallow incisions around surface of roast. Stuff a few fresh rosemary needles and 1 thin sliver of garlic into each incision. (You will need a total of 1 tablespoon rosemary and 3 large garlic cloves, slivered.) Oil as directed. Sprinkle with salt, pepper, and additional 2 tablespoons rosemary. Proceed as directed.