Slow Roasted Pork Loin On The Grill Recipes

GRILLED PORK LOIN ROAST

Steps:

• Sprinkle roast with pepper. Grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing., In a large saucepan, combine the brown sugar, cornstarch and spices. Stir in the pineapple juice, sweet-and-sour sauce, Worcestershire sauce and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Garnish the platter with apple and orange wedges, sage and rose geranium leaves if desired.

GRILL-ROASTED PORK LOIN

Steps:

• Combine all the marinade ingredients in a small bowl and rub over the pork loin. Cover the pork and refrigerate for 4 to 6 hours. Meanwhile, prepare the spice rub by combining all of the ingredients in a spice grinder.
• Remove the pork from the refrigerator and allow to come to room temperature while preparing the fire. Build a fire on one side of the grill using enough charcoal to create a fire bed that's about 6 inches deep and two to three times the width of the roast. Make sure that the vents are clear of ash before lighting the fire. With the grill uncovered, allow the fire to burn down until a light layer of white ash covers some of the coals and the rest are red-hot, 35 to 45 minutes.
• Arrange the grate so that the side opening (if there is one) is aligned with the coals in case you need to add charcoal later. Let the grate heat up for 5 minutes. Scrape the excess marinade off the pork loin and smear it with the spice rub. Set the pork loin on the side of the grill farthest from the fire; set an oven thermometer next to it. Cover the grill, close the vents most of the way, and cook.
• After 20 minutes, use tongs or a meat fork to turn and rotate the pork loin to help it cook evenly. Turn the roast so the side that was farthest from the fire is now closest to it, but keep it on the cool side of the grill. Check the grill temperature; it should be between 325° and 375°F. Adjust if necessary by opening or closing the vents (more air will cause the fire to burn hotter and more quickly; less air will make the temperature drop.) If the fire seems to be burning out at any time, add more charcoal and open the vents a bit.
• After 35 minutes, begin check the roast with an instant-read thermometer; the internal temperature of the middle of the thickest section should be 135°F, about 35 to 50 minutes of total cooking time. (I cook my pork slightly less than the USDA's recommended 160° to keep it juicy; the temperature will rise about 10 degrees as it rests off the fire.) When the pork has reached the desired doneness, use tongs or a meat fork to roll it briefly over the hot side of the fire to sear the outside, turning it until all sides are seared, about 2 minutes per side. Cover the roast with foil and let it rest for 10 to 15 minutes before carving.

GRILLED PORK TENDERLOIN

Steps:

• Prepare grill for indirect heat.
• Season meat with garlic powder, salt, and pepper.
• Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
• Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

SLOW ROASTED PORK LOIN FILLED WITH ROASTED GARLIC

Steps:

• Preheat oven to 475 degrees.
• Foil line the roasting pan. Place rack in a pan.
• Trim fat from pork loin keeping a thin layer. Cut the loin in half so it would be 1/2 the length. Rinse and dry with paper towels.
• Mix all the oil rub ingredients together.
• Lay fat side down and rub some oil rub on the inside, then arrange the roasted garlic on one half. Top with the other half of loin keeping fat side out.
• Secure with string or silicone bands in 4 spots to hold together.
• Rub remaining seasoned oil over all the roast. Place roast on rack fat side up. Roast uncovered for 10 minute then lower temperature to 250 degrees and roast till internal temperature is 150 to 155. About 3-4 hours. Remove, tent with foil and let rest 20 minutes.
• It will continue to cook. Slice thin.

SLOW-COOKED PORK TENDERLOIN

Steps:

• Place olive oil, balsamic vinegar, garlic, brown sugar, thyme, dry mustard, and paprika into a food processor and blend. Pour marinade into a zip-top bag, add pork tenderloin, and marinate in the refrigerator for 24 hours.
• Preheat the oven to 250 degrees F (120 degrees C). Transfer pork and marinade into a Dutch oven.
• Bake in the preheated oven for 3 hours.
• Remove pork from Dutch oven and set aside on a plate, reserving drippings in the pan.
• Heat drippings in the Dutch oven over medium heat on the stovetop. Add sherry and deglaze the pan, making sure to scrape up any stuck-on pieces with a wooden spoon.
• Mix cornstarch and water in a separate bowl until completely mixed; add to sauce in the pot. Bring to a simmer and cook until thickened, about 15 minutes. Slice pork tenderloin and serve with sauce on the side or poured on top.

GRILLED SEASONED PORK ROAST

Steps:

• Heat gas or charcoal grill for indirect-heat cooking as directed by manufacturer. In small bowl, mix all ingredients except roast. Rub mixture onto all sides of roast. (Do not remove strings until after grilling.)
• Place roast, fat side up, on grill for indirect cooking. Cover grill; cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160°F. Let roast stand 10 to 15 minutes before slicing.

SLOW ROASTED PORK LOIN ON THE GRILL

Steps:

• Heat grill to medium/low heat.
• In a bowl combine chopped garlic, chopped onions, beer, soy sauce, liquid hot pepper sauce and water.
• Transfer loin to a large foil lined pan.
• Make sure that the pan is of heavy quality and safe for use on grill. (cast iron, stoneware, etc.).
• Pour sauce over loin.
• Cover with foil.
• Place pan on hot coals. (Or with gas grill, on grate with heat setting on medium/low.).
• Baste the loin frequently and turn occasionally.
• Roast for 3-1/2 hours or to 160°F on a meat thermometer.
• After roasting, I transfer the basting sauce to a saucepan and thicken for gravy.

GRILLED PORK LOIN

Steps:

• Heat the grill. Preheat your grill to 350 degrees F for 2-zone cooking (one indirect side of heat, one direct heat side).
• Prep the roast. Trim any excess silverskin. You can leave a small fat cap on the top of the roast. Drizzle the roast with olive oil and season with chicken seasoning.
• Grill the pork loin. Place the seasoned pork loin directly on the grill grates over indirect heat. Cook the roast for 1 hour to 1 hour 30 minutes or until the pork reaches an internal temperature of 145 degrees F.
• Rest, slice, and serve. Remove the pork from the grill and allow to rest for 15 minutes. Slice into 1/4 inch slices and serve.

BRINED GRILL-ROASTED PORK LOIN

Steps:

• In a small dry skillet over medium heat toast the coriander, mustard seeds, juniper berries, and peppercorns until fragrant, about 1 minute. Put them on a plate to cool. In a bowl mix the sugar and salt with 2 cups of water until dissolved. Put the pork roast into a deep bowl or a large plastic bag. Pour in the sugar and salt water. Add the toasted spices, thyme, and bay leaves. Add more water until the meat is covered. Let it sit in the brine in the refrigerator for 2 to 6 hours.
• Remove the pork roast from the brine about 1/2 hour before you will be ready to cook it to allow it to come up to room temperature. When ready to cook, heat a grill to high heat. Dry the pork, rub it with olive oil, and season it with pepper. Sear the pork on all sides to get grill marks. Move the roast to an upper rack (or over indirect heat) and put a drip pan underneath it. Cook the pork until the internal temperature reaches 145 degrees F, about 30 to 45 minutes. Remove to a platter, cover loosely with foil, and allow it to rest for 10 minutes.
• Before carving, add any accumulated juices to the drippings in the pan. Spoon these over the sliced pork.