Many people ask me how I prepare boneless pork loins for our tailgate parties…so here are the steps…
First…12-24 hours before you want to eat it…thaw pork loins if frozen, and DRY THOROUGHLY with lots of paper towels! (This helps to keep the meat from “steaming” instead of roasting when grilled.)
After the meat is completely dry, poke a sharp paring knife into the roast and stick a sliver of raw garlic and a leaf of fresh sage, or other herb, into each slit. (Fresh herbs can be omitted if necessary.)
Next, drizzle with Extra Virgin Olive Oil and rub to coat the entire loin with the oil. Add salt and pepper. I then sprinkle a liberal amount of my DRY RUB (recipe on the Web Version of my blog under Condiments) Pat rub into roast to make sure it sticks to the meat. Then cover loosely with plastic wrap or tin foil and refrigerate.
About 1-2 hours before grilling, remove the meat from the refrigerator and allow to come to room temperature.
Place a double sheet of heavy duty foil on your grill and spray with cooking spray. Add a layer of fresh sage if you have it. Drizzle a small amount of oil onto the foil and lay the loins on the bed of sage, fat side down. Grill on medium heat, turning about every 10-15 minutes until done. DO NOT OVERCOOK PORK! I roast until meat thermometer registers about 135 to 140 degrees.
Then remove from the grill and brush off “burned” bits of sage and wrap meat tightly in foil. Place in a cooler and close the lid, and allow to rest for about 30 minutes. The meat will continue to cook and will end up about 145 degrees. Slice and serve in sandwiches if desired. (A little “pink” in roasted pork is fine!)
I slice the pork for sandwiches…and I serve with a home made horseradish cream sauce…
HORSERADISH SAUCE
1/2 C. Sour Cream
1/8 C fresh horseradish (or more if desired)
1/2 T. Dijon mustard
1/2 tsp. white wine vinegar
1/4 tsp. kosher salt
1-2 tsp. fresh chives, minced (optional)
Mix all ingredients to blend well. Refrigerate for at least four hours. Will keep for a few days in a tightly covered container in the refrigerator.
I’ve got to try this rub! We always do pork & chicken (especially breasts) in a simple brine of 1/4c. brown sugar & 1/4c. kosher salt dissolved in boiling water, then cooled w/ice cubes. This seals in moisture; preventing the Oh No! I cooked it 2 minutes too long scenario. We got the idea from Steven Raichlen’s BBQ Bible. And since I am very sensitive (& adverse; for me) any sweet w/savory it’s very important to mention that the sugar is undetectable; entirely!
Thanks Linda! Your brine sounds yummy too! I’ll have to give it a try.
XOXO
Meemaw
Thank you for sharing your recipe. I will try it! Just to be clear, are you using loins – not tenderloins- is that right?
Great question Carol. Yes…these are Pork Loins…NOT Tenderloins! Happy Cooking!
XOXO
Meemaw