Pork on the grill

[Dtaylor]

I am looking to expand my grill cooking beyond beef and chicken when camping. So, how about post your favorite cut of PORK and recipe. Has to be fixable on a GRILL or cook stove. (or campfire)

[SWMO]

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.

[Leo_Benson]

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.

[magnusfide]

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.

[NCWriter]

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.

[Smax]

With my new portable pellet smoker 🙂

[rolling_rhoda]

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.

[Landroamer1]

Pork Chops marinated with what you like to marinate with and cooked over the fire on the tripod grill

[sdianel_-acct_c]

boneless pork chops brushed with mustard and grilled. Simple but so good. Don't overcook or will dry out.

[lawrosa]

I only have one recipe...

[lap527]

Boston butt pork roast over open campfire seasoned with garlic pepper and salt. We use a turkey roasting pan and place that upside down over on butt so it acts like a smoker. We normally cook it about 3 hours, low and slow! Hmmmm good.

[CincyGus]

Durham, Mine is almost the same. Prep the same as Durhamcutter and then I baste with Teriaki marinade. I get my grill very hot (450 or so), put the loins on and let the heat cook the marinade for maybe 3-5 minutes (until it starts to form a coating) and turn it and re-baste. This continues until the outside is slightly coated then I turn the heat down to 300-325 and cook until inside is 150. Let sit about 10 minutes prior to cutting into medallions. The crust helps hold the juice in and it will be the moistest pork you have ever had.

We serve with Fried taters and fresh cut, grilled pineapple rings. Never fails to get compliments 😉

[Durhamcutter]

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.