Pork Loin Grilling Time
In order to cook a pork loin on a grill, you need to soak the meat in a brining solution for at least 12 hours before grilling. The size of the pork chops is on the larger side, and hence, you need to cook them on indirect heat and this means that it would take slightly longer.
You need to remove the pork loin from the refrigerator at least 45 minutes before grilling so that the meat returns to the room temperature. Remove the meat from the brining solution and just leave it on a suitable platter. Prepare the grill and importantly, the smoke pouches while the meat warms up.
Before placing the pork loin on the grill, rinse the meat and pat it dry. Rub the pork loin with black pepper. Use freshly ground pepper to enhance flavor.
Now light the grill and keep it on high heat. Place the smoke pouches on the sides once the grill is heated up, and allow them to start smoldering. Sear the meat on all sides and create the typical grill marks to make it look very professional.
Turn off the middle burners and prepare your grill for indirect heating. Preheat the grill to 300 degrees. Add smoke pouches as appropriate during the grilling.
Place a drip pan if possible under the grates and elevate the pork loin. Place the fat side of the pork loin facing up on the grate so that the meat can retain the juices well. Close the lid and keep monitoring the grilling process using a meat thermometer. Cooking the meat takes about an hour. The thickest part of the roast should read 150 degrees to indicate the cooking is finished.
Once grilled, the pork loin should be removed from the grill and covered with an aluminum foil tent and left to rest for around 15 minutes.
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