Pork loin is one of my favorite meals to cook on the grill. This Labor Day, I brined a portion of loin, rubbed it with olive oil and garlic and threw it on the grill over indirect heat. At an internal temperature, of 140 degrees, I seared the roast over the coals and took it inside to rest.
Sauteed some mushrooms, made a pan gravy and served. Check out that light smoke ring, man it was delicious.
Tip: I like to buy a whole loin cut it into a couple of six inch roasts and the rest into chops. You can usually get the meat for $1/pound cheaper if you do the cutting.
