Grilling Pork Loin
A Great Guide To Grilling Pork Loin
Grilling pork loin can be done in one of two ways, either as a whole to be sliced later as a crusted dish, or pre-sliced to create dramatic medallions. Both choices are lovely ones, and this cut of pork readily accepts just about any type or strength of seasoning. Though marinade is not necessary for moisture infusion, it can be a great and easy way to kick in the flavor. Try to avoid over salting your pork loin before it is ready to go to the grill. Salt pulls moisture, and we don’t want to give it away if we don’t have to.
The next step will be to preheat your grill for at least 15 minutes at a medium flame intensity. The grates need this time to absorb enough heat to radiate into the meat once it goes on. The main focus for grilling pork loin is elementally the same as with any other meat, to quickly sear the surface, locking the natural flavors and moisture inside of the meat. When the meat is sealed properly, you can take the internal temperature all the way to Well without losing the meats tender juiciness. Sliced medallions should be right around 1 inch in thickness, possibly thinner if you are concerned with presentation.
For grilling pork loin whole, you will want to sear the loin on four sides, giving about 5 minutes on each side. This will lock in the precious flavor of your meat, while readying the meat for the slow finish it will endure on the grill. Once the meat has been perfectly seared, you will want to reduce the flame intensity to between low and medium, or move the loin over to the cooler edge if you are using a charcoal or pit grill. The loin will need about 2 minutes on each side at this lower temperature in order to store enough heat to finish the cooking process off of the grill. For best results, allow the loin to settle and congeal before slicing and serving.
For grilling pork loin medallions or steaks, you will also need a medium flame and a 15 minute session for preheating your grill grates. These cuts are more susceptible to drying out and overcooking, so they will need to be watched a little bit more carefully. Pork loin is not high in fat, so flare ups are a lesser problem, but still a potentially devastating possibility. Medallions or steals of less than 1 inch thickness will need about 3 minutes per side on the grill. Any cuts thicker than 1 inch will require 4 minutes per side. All of your pieces should be allowed to settle for at least 5 minutes before serving. If you wish to salt, now would be the time to do it. Enjoy!