Finally Pork Loin Success

[Rich Dahl]

I have had the worst luck with boneless whole pork loins I gave up on them. Pulled them at 150 and they were dry like cardboard no matter what I did or how I grilled them.
I was cruising through my Weber cook books and ran across an interesting recipe, Cedar-Smoke Pork Loin with pineapple salsa. I had a leftover cedar plank, also the local market had whole pork loins on sale for $1.29 a pound so why not.
Soaked the cedar plank for 12 hours.
The recipe included a rub and the recipe for the pineapple salsa.
Had to fight high gusty winds and cooking at medium direct it was a battle, the performer just wouldn’t come up above about 300.
Well I have to say this was the greatest pork loin I’ve ever had. Great flavors and super moist! Some but not a lot of Cedar flavor but enough to be noticed.

The rub

The salsa

Ready to go

Flames being whipped up by the wind

Barbs sprouts

Plated

Thanks for taking a look.

 

[Craig Alumbaugh]

That is one good looking meal y'all threw together

 

[Matt Rector]

That looks great, and those sprouts too!

 

[Bob Correll]

You nailed it Rich!
Terrific cook and pics!

 

[Tim McCann]

Looks great Rich!

 

[Angie H.]

Pork looks fantastic, I've only done salmon on the plank but after seeing your results I'll have to try a loin.

 

[JRAiona]

Great looking cook Rich.

 

[Robert T]

Outstanding pork Rich. Love that salsa. Glad it turned out so good!

 

[DaveW]

Nice looking pork loin. FWIW, a tip for cooking a great pork loin is to pull it when the IT hits 140. Tent with foil and carryover will take it up to the USDA recommended minimum of 145. Nice and juicy that way, never dry.

 

[Brian (Mass.)]

Nice looking pork there...good cook! There is a certain level of satisfaction that comes from great tasting food made from discount spices! I see the great value cumin there. I get all my spices at Ocean State Job Lot for $0.88 on sale...I can get 11+ different spices for less than $10...that $10 buys you maybe 2 containers at the supermarket

 

[Cliff Bartlett]

Your perseverance paid off Rich! Way to go.

 

[Enrico Brandizzi]

Rich, great looking plate from here!
In my experience I never grilled pork loin but L&S and pulled off at 140F and let it rest in double/triple foil to carry over a little to the safe T.
Always super moist!