Grilled Pork Loin
Submitted by kristy
Grilled pork loin on the bone, rubbed with fresh rosemary, cracked pepper, and salt, then slow-roasted over indirect coals until the crust crackles and the center stays juicy and pink.
YIELD
6 servingsPREP
10 minCOOK
90 minREADY
110 minThe secret to this grilled pork loin is the bone. Ask the butcher to bone it and tie it back onto its own rack, so you get the easy carving of a boneless roast with the deep, savory pull of bone-in cooking. A simple rub of kosher salt, coarse black pepper, and fresh rosemary is all the meat needs. It has to sit out long enough to lose its fridge chill, otherwise the timing goes sideways and the middle stays raw while the outside dries.
Set up the grill for indirect heat with a drip pan under the meat and pink coals raked to the sides. Vents fully open, lid on, and resist the urge to peek. Pull at 150°F (65°C) internal, rest ten minutes before slicing so the juices settle back into the fibers instead of flooding the cutting board.
Chef Tips
- Use a leave-in probe thermometer so you can track temperature without lifting the lid.
- Hardwood chunks like apple or hickory add smoky depth, drop a few on the coals.
- Let the rub sit on the meat at least an hour, overnight in the fridge is even better.
- The roast will climb 5°F (3°C) during the rest, pull it slightly before your target.
Variations
- Swap rosemary for fresh sage and thyme for a more autumnal herb profile.
- Rub with crushed fennel seed and garlic for a porchetta-style finish.
- Glaze the last 15 minutes with apricot preserves thinned with apple cider vinegar.
Ingredients
Directions
will retain all its juices. Have the butcher bone the loin and tie it back on its rack of bones.
Rub it with the salt, pepper, and rosemary.
Wrap it loosely.
Let rest at room temperature an hour or so.
It is vital to the cooking time that the meat isn’t refrigerator-cold.
When the coals are pink and covered with white ash, lay the roast on top of the oiled grill rack directly over the drip pan.
Put on the cover, with its vents fully open.
The lower vents under the coals should also be fully open.
Roast - do not baste or peek - for about one and a half hours to an internal temperature of 150 degrees F.
Let the pork rest on a board for about 10 minutes before carving so that it will retain all its juices.
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