Pork loin

[Kevin L (NKY)]

I am going to cook a pork loin and I want to do a nice season, for a great deep flavor. I am not sure if this a cook. For gas. Or charcoal performer. Any input is welcomed. I have done these once or twice but did not pop the way I wanted it too.

 

[DanHoo]

This one has been solid for me.

Thread 'Pork Loin with cilantro and garlic' https://tvwbb.com/threads/pork-loin-with-cilantro-and-garlic.87716/

 

[Kevin L (NKY)]

Thanks Dan that looks very tasty, interesting flavors also.

 

[DanHoo]

Thanks Dan that looks very tasty, interesting flavors also.

I double the glaze. Not sure if I mentioned that in that thread.

 

[Richard S]

For a loin roast or a tenderloin I like doing a wet marinade overnight with a combo of sweet and acidic ingredients (lemonade, agave, bourbon, brown mustard, garlic, wine, etc) then do a heavy rub and combine that with some wood chunks on the Performer. The smoke gives it even more flavor and the overnight marinade really adds to it as well.

 

[MikeCantell]

Rosemary works really well with pork imo

 

[Timothy F. Lewis]

Lately I’ve gone more basic, the last one was,Operation Barbecue Relief all purpose rub applied while the charcoal was getting ready. It was a hit!

 

[timothy]

Some people freak out when they see pink pork (like my BIL) but I pull mine off at 140-145 tops and let it rest.
Are you doing bone in or boneless?

 

[Timothy F. Lewis]

Some people freak out when they see pink pork (like my BIL) but I pull mine off at 140-145 tops and let it rest.
Are you doing bone in or boneless?

My BIL freaks out if anything he eats isn’t grey! I cry when I see him ruin a tuna steak like that.