Grilled BBQ Pork Loin - delish!! In an effort to clear out some of our freezer (I am really great about preserving foods in the freezer but nowhere near as great about eating them), I pulled out a beautiful double pack of 1 lb pork loins and called up some friends. My usual go-to is sous vide for pork BUT the supermarket had an insane sale on Sweet Baby Ray’s sauces (buy 2 get 3 FREE) so barbecuing it was! I’ve also got a great, smoky spice mix on hand now that I picked up again after this recipe, so I figured I’d just go all in with this dish.
Though I like to grill, I don’t actually do a lot of bbq persay (that is, I rarely use bbq sauce, which I feel like is the defining characteristic...not sure on that as a technicality, though). Didn’t take long to find a REALLY highly rated and incredibly simple recipe. Used a smoky BBQ sauce to complement the hickory smoked rub, and I ignored all of the spices they recommended in the recipe (just rubbed some XVOO then the spice mix all around).
This recipe calls for grilling on indirect heat (so basically, just not directly over the open flame). My little gas grill is small but has a partial upper grate that was just the right size for a loin, so I put one up there and the other on the right side of the grill but only turned on the left burners. Since the recipe calls for indirect heat and this is a first for me, I was curious how each would turn out: I definitely liked the one on the right burner more. Per the timing in the recipe, it cooked to about 145 and the one up top cooked (in the same time) to about 153 or so. Both were good but in general I prefer the 140s to 150s temperature. Either way, extra thin slicing was the way to go!
For the 2 lbs total, I also made a pound of egg noodles but underestimated how much spice to add (a tablespoon probably would have been good). That was simple enough: since I wouldn’t be recuperating any juices from the grill, I just threw some butter into a pan on low then added the spices, which cooked them just enough. Topped ’em with a little parm and they were good (just needed more of that spice!). Definitely great with some veggies, too (which were provided care of our company!) for a great balanced meal.
https://www.allrecipes.com/recipe/14726/grilled-pork-tenderloin/
