Pork on the grill

SWMO wrote:
Spoiledrotten I'm not sure you're allowed to put that kind picture on here.:B

LOL you could call that porKography.

MO' BACON!!!! is my battle cry!

Spoiledrotten I'm not sure you're allowed to put that kind picture on here.:B

Here's my pork stuffed and wrapped pork loin.



I cut a star slit through the center of the pork loin, filled it with link sausage, then covered it with a bacon wrap. Slow smoked it on the grill for 1.5 to 2 hours or until the internal temp reached 160*.

NCWriter wrote:
I've been making honey-gingered pork tenderloins for years (Google that name - recipe on the Epicurious website.) Won an Iowa State Fair competition. I skip the oyster sauce, no real difference.

Buy a (non-marinated) package of two pork tenderloins. Mix up your marinade and freeze the tenderloins in marinade in ziplock bag(s) to take frozen on a camping trip - thaw before grilling. Marinates as it thaws in the refrigerator.

Recipe includes grill directions for turning and basting often for a total of thirty minutes. One tenderloin serves three or four peope.

^^^This^^^

My wife marinates in a bourbon/brown sugar/scallion/etc. recipe she found somewhere. And freezes as above describes. And then thaws overnight the night before we cook it.

Cook on very hot grill about 30 minutes. turning every 5 to seven minutes. One caution, though. Do not wear socks when you eat this recipe. It will knock them off. But don't tell your guests. It's fun to see it knock there socks off.

I like a tenderloin or thick cut center cuts. The demon for me is that pork will dry out if one isn't careful. To avoid that I brine and then wrap after they reach around 125. This is close to what I do when I smoke pork except I pull them at around 160.
I should point out that at my age I can't really bring myself to eat pink pork.

Pork tenderloin, brushed with a mixture of cider syrup, dijon mustard, dill, and allspice and grilled fast and hot. Crusty on the outside, barely pink on the inside.

Durhamcutter wrote:
Pork Loin, season with garlic, salt & pepper, cook at about 350deg. until inside temp is 150, remove from grill wrap in tinfoil and let sit until cooled. Will be moist and tender and done. Enjoy.

Double ditto.

I've been making honey-gingered pork tenderloins for years (Google that name - recipe on the Epicurious website.) Won an Iowa State Fair competition. I skip the oyster sauce, no real difference.

Buy a (non-marinated) package of two pork tenderloins. Mix up your marinade and freeze the tenderloins in marinade in ziplock bag(s) to take frozen on a camping trip - thaw before grilling. Marinates as it thaws in the refrigerator.

Recipe includes grill directions for turning and basting often for a total of thirty minutes. One tenderloin serves three or four people. I often serve to guests with rice, roast asparagus and Major Grey mango chutney on the side to serve with the pork.

Recipe

Edited to add recipe.

With my new portable pellet smoker :)

I like to brine pork chops for a couple of hours before grilling, which leaves them moist and tender. Take about 3/4 cup each of brown sugar and kosher salt, dissolve in 2 cups very hot water with a tbsp black peppercorns. Add a quart of ice and another cup of cold water. Submerge 1" thick chops and refrigerate for 2 hrs, remove chops, blot dry with a paper towel, anoint with oil, and grill.