In most kitchens, boneless pork loins are roasted or cut into pork chops -- but consider the grill the next time you cook a pork loin. Loin roasts are lean compared to most similarly sized beef roasts and are naturally juicy, thanks to a layer of fat that melts away when cooking. Barbecuing boneless pork loins utilize slow-cooking and indirect heat to produce succulent, juicy pork.
Create a dry rub: Rubbing the exterior of the pork loin with a dry seasoning blend flavors the meat from the outside. While the barbecue heats the meat and releases the natural juices from within, the fire from the barbecue caramelizes the dry rub, creating a crust that prevents the loss of those precious juices. Combine brown sugar, paprika, kosher salt, cumin and black pepper in a mixing bowl and stir until thoroughly mixed.
Remove the pork loin from its packaging and pat dry with paper towels. Place the roast on a cutting board or other work surface and rub the seasoning blend into the exterior of the pork loin.
Preheat your grill on high until the grill reaches an internal temperature of 400 degrees Fahrenheit. Turn half of the burners off and set the loin roast on the cool side of the grill. Cook the loin for 1 1/2 hours, or until an instant-read meat thermometer measures the roast's internal temperature at 145 degrees Fahrenheit.
Remove the roast from the grill and let stand for 10 minutes at room temperature. Resting the roast allows the juices to evenly distribute producing a moist and flavorful result.
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- "The Barbecue! Bible"; Steven Raichlen; Workman Publishing; 2008.
- U.S. Department of Agriculture guidelines released in 2011 state that pork may be safely cooked to 145 degrees Fahrenheit.
Jared Paventi is the communications director for a disease-related nonprofit in the Northeast. He holds a master's degree from Syracuse University's S.I. Newhouse School of Public Communication and a bachelor's degree from St. Bonaventure University. He also writes a food appreciation blog: Al Dente.