{"id":690,"date":"2009-09-07T15:39:04","date_gmt":"2009-09-07T22:39:04","guid":{"rendered":"http:\/\/www.dspencer.net\/?p=690"},"modified":"2011-06-25T21:44:39","modified_gmt":"2011-06-26T04:44:39","slug":"grill-roasted-pork-loin","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/grill-roasted-pork-loin\/","title":{"rendered":"Grill-roasted pork loin"},"content":{"rendered":"
If only “enhanced” pork is available (it will be stated on the label), do not brine the roast. Instead, simply add 2 tablespoons kosher salt to the black pepper seasoning. With minor adjustments, a roast larger than the one called for can be cooked using the same method. For each additional pound of meat over 3 pounds (do not use a roast larger than 6 pounds), increase the salt in the brine by 1\/4 cup and the water by 1 quart; also increase the oil and pepper by 1 teaspoon each (if using a spice rub, increase the recipe by one-third). Because the cooking time depends more on the diameter of the loin than its length, the cooking time for a larger roast will not increase significantly. After rotating the roast in step 5, begin checking the internal temperature after 30 minutes of cooking. <\/p>\n

<\/p>\n

Ingredients<\/h4>\n\n\n\n\n\n\n
3\/4<\/td>\ncup table salt<\/td>\n<\/tr>\n
1<\/td>\nboneless pork loin roast (blade-end), 2 1\/2 to 3 pounds, tied with kitchen twine at 1 1\/2-inch intervals (see illustration below)<\/td>\n<\/tr>\n
2<\/td>\ntablespoons olive oil<\/td>\n<\/tr>\n
1<\/td>\ntablespoon coarsely ground black pepper , or 1 recipe spice rub (see associated recipes)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Instructions<\/h4>\n
    \n
  1. Dissolve salt in 3 quarts water in large container; submerge roast, cover with plastic wrap, and refrigerate until fully seasoned, 3 to 4 hours. Rinse roast under cold water and dry thoroughly with paper towels.<\/li>\n
  2. Rub roast with oil; sprinkle with pepper or spice rub and press into meat. Let roast stand at room temperature 1 hour.<\/li>\n
  3. Soak 2 cups wood chips in water to cover 30 minutes; drain. Place chips in small disposable aluminum pan. About 20 minutes before grilling, place wood chip pan on primary burner (burner that will remain on during cooking); position cooking grate. Ignite grill, turn all burners to high, cover, and heat until very hot, about 15 minutes. (If chips ignite, use water-filled spray bottle to extinguish.) Scrape grate clean with grill brush. (NOTE: If using charcoal ignite, about 5 quarts charcoal, or about 90 individual briquettes, and burn until fully ignited, about 15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill, piling them about 3 briquettes high.)<\/li>\n
  4. Place pork on hot side of grill without wood chips; cook until well-browned, 2 to 3 minutes. Using tongs, rotate one-quarter turn and repeat until all sides are well-browned, about 8 minutes total. Turn off all burners except primary burner; position roast parallel with and as close as possible to primary burner (or on cooler\/low side of charcoal grill). Cook 20 minutes.<\/li>\n
  5. Remove cover; using tongs, rotate roast 180 degrees so side facing fire now faces away. Replace cover and continue cooking until instant-read thermometer inserted into thickest part of roast registers 140 degrees, 10 to 30 minutes longer, depending on thickness, keeping lid down except as needed to check progress of pork.<\/li>\n
  6. Transfer roast to cutting board; tent loosely with foil and let rest 15 minutes. Internal temperature should rise to 150 degrees. Remove twine; cut roast into 1\/2-inch-thick slices and serve.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    If only “enhanced” pork is available (it will be stated on the label), do not brine the roast. Instead, simply add 2 tablespoons kosher salt to the black pepper seasoning. With minor adjustments, a roast larger than the one called for can be cooked using the same method. For each additional pound of meat over […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[71,38],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/690"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=690"}],"version-history":[{"count":4,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/690\/revisions"}],"predecessor-version":[{"id":1071,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/690\/revisions\/1071"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=690"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=690"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}