Pork Loin is an inexpensive cut of meat in our area and frequently on sale for under $2.00 a pound. Last night we had one in our refrigerator and my husband decided to throw it on the grill.
Once the charcoal was nice and hot, he pushed the coals to one side and placed the pork roast on the other side (cooking by indirect heat). It took a little over 1 1/2 hours to reach 150 degrees. He then brought it inside, tented it with foil, and let it rest for 15 minutes before slicing.
It was delicious! I was able to freeze the leftovers for other meals. Ideas include pork lo mein and also barbecue sandwiches. Yum!
Grilled Pork Loin (slightly adapted from The Kitchn)
5 pounds pork loin roast
your choice of seasoning
Remove pork loin from the wrapper. Pat meat dry with paper towels. Place on a large platter and season both sides generously. Seasoning options can be whatever you wish, as simple as salt and pepper, your favorite dry rub or be like us and use Montreal Steak Seasoning.
Place pork loin on your grill.
Cook over indirect heat (hot coals on opposite side of the grill from meat) and with grill top closed. Turn roast every half hour.
Remove from grill when internal temperature reaches 150 degrees. Bring inside and tent for 15-20 minutes.
Slice thinly. (We served ours on hot rolls with Grey Poupon Country Dijon Mustard.)