My friend Gina asks:
Okay, bbq king I have a pork loin marinating in the fridge, olive oil, lemon juice, thyme, honey and oj whats the best way to cook it in the oven? I expect an answer today lol. I bought a whole loin (great deal at cash and carry) and I cut about a 3-4lb roast and put a couple more roast in the freezer and cut some nice thick chops for the freezer. Any suggestions most welcome. I am a good cook but when it comes to meat let’s just say our family likes there sauce because I tend to overcook.
Well, first of all…anyone who calls me “bbq king” is gonna get an instant reply! So, here we go…
Thanks for the question! Cash & Carry’s pork loins are a great product, I use them frequently!
Here’s what I do:
Perfect Grilled Pork Loin
Prepare your grill for indirect cooking and bring to around 325°F (162° C).
Rub the meat with just enough canola oil to make it glisten. Grill the loin briefly over direct heat, but watch in carefully,the honey and OJ could make for a quick burn. Grill just long enough to get a nice mahogany with a few blackened bits. Move the loin onto the (well-oiled) indirect side of the grill and cook, covered, for 45 minutes.
Note: If you can get some apple wood chips and scatter just a few (1/2 cup) on the coals during the first 30 minutes, it’s mighty tasty!
Transfer the pork loin to a warmed platter. Drizzle the glaze over the pork, turning it to coat it completely. To make the glaze, simply bring your marinade to a boil (for safety) then low simmer until reduced by half. I’d add a little more honey, as well. Tweak it ’till you like how it tastes.
Return the loin to the indirect side of the grill, insert thermometer probe, and cook for an additional 45 minutes to allow the glaze to permeate the meat. The pork is done when it registers 145 degrees F. (71°C). Yes, this sounds low, but it will come up to safe temp while resting.
Let rest for at least 10-15 minutes, tented loosely in foil, before slicing.
Get ready to be worshiped by your family.
For more in direct vs. indirect, see my article, Taking your Grill-Skill from Tragic to Magic!
PS – Here’s the grill-top thermometer I use. Indispensable!