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Pork Loin on the grill

post #1 of 5
Thread Starter 
I've got the loin out of the freezer and it should be thawed by tomorrow.

I saw this video http://www.youtube.com/watch?v=Gjw-idqSeKY the other day (he's using the same Weber performer grill that I just bought...love that thing!) and am going to go that route.

What I'm wondering though is should I sear it first and then put it opposite the coals?

I thought that would seal in the juices better than searing it at the end for color.
post #2 of 5
Well first of all poking holes in a loin is only going to let more moisture out. If you want a filled roast butterfly, fill and roll back up, but never just poke holes . Second one of the biggest misleading facts in cooking is searing seals in juices, just not true, searing has other benefits, Maillard reaction is the best term to describe it. I'd sear before, then use the fond in the pan to make a nice sauce or gravy, perhaps add some root veggies to the fond, deglace strain or something like that. Finally 160 to 165 is just too high for any piece of pork especially a loin roast, did you see how grainy and dry that meat looked when cut? I pull at 135, and then let it rest, it will end up at about 145, and that is just right for pork. That video is a good how not to do a loin roast. Oh and whats with the gloves, the guy have some kind of skin disease or perhaps worse, makes my skin crawl to see people wearing gloves. Why?
post #3 of 5
Agree with Rod....160*-165* way to high for a pork loin roast...The roast in the video was way over cooked....dry, grainy. The roast was obviously tough/chewy or either he had a very dull knife! ~~ The method he used to cook will work, but suggest you pull it at 135*-140*...rest for 20 minutes, then slice and serve. ~~ Whether, your sear/brown first is optional...I probably would...I like the layer of flavor and texture you get from searing meat...Searing, as mentioned, does not "seal" in juices...That's a myth! HTH

Have Fun!!
post #4 of 5

The poking holes and placing fresh garlic in the holes makes for bitter meat. I've learned the hard way doing this with both pork and beef.

I agree - 160-165 is way over-cooked. I would imagine it gains another 5-10 degrees just resting.

My God! Will someone buy this man some potholders?

Those beans looked a bit overcooked in my opinion.

"Look at all that moisture?" As he was cutting into the loin with what looked to be an incredibly dull knife.

What moisture?

post #5 of 5

that video was done back in 2007, these guys seem to have come a long way since then, I have watched many of their vids and most look pretty good, I think part of the reason the meat looked the way it did was he uses some kind of serrated knife to cut it, but yes 160 is overkill and it no doubt went to close 170 with the rest.

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