Cooking a pork loin - Introduction

Many people immediately think of the words "dry" and "blah." With this recipe, we're going to change your mind!

Pork loin is a versatile and inexpensive cut of pork that has become a favourite of many outdoor cooks because it can be smoked and rustic or dressed up for guests while remaining moist and tender. As with many types of meat, the key is in the dry brine. Begin at least a day or two before the cook by liberally salting the loin. Then sit back and let the salt do its thing in the refrigerator. The end result will be a juicy, delicious piece of meat that will reintroduce pork loin to your menu.

Meat Selection

When shopping for meat, don't be afraid to purchase a whole loin. This will allow you to decide later whether to cut it into roasts, chops, or even cubes. You'll need one of the larger roast sections for this recipe. There are no different grades of pork in the market, as there are for beef.

So, buy based on how many people you'll be feeding and the shape of the loin to ensure it cooks evenly. An even shape translates to even cooking all the way through.

Preparing your Pork Loin

The first step in preparation is to dry brine 2 days ahead of time. Because it takes time for the salt to work its way all the way into the meat, a two-day brine yields the juiciest results, but if you're short on time, you can shorten the brine duration.

To dry brine, use 1/2 teaspoons kosher salt per pound of meat (1/4 teaspoon table salt per pound). After you've salted the loin, wrap it in plastic wrap and store it in the fridge for up to 2 days.

Pork Loin Rub Recipe:

Your loin is a blank canvas at this point. You can use whatever flavours or seasonings you want. Remember to use salt-free rubs because salt was liberally applied during the dry brine. That being said, one of our favourite rubs is listed below:

• 2 Tbsp fresh chopped rosemary
• 2 Tbsp fresh chopped thyme
• 2 Tbsp fresh chopped basil
• 5 cloves of garlic, finely minced
• 2 Tbsp cooking oil
• pinch of salt
• fresh cracked pepper

In a mixing bowl, combine the finely chopped rosemary, thyme, and basil. If using dried herbs, reduce the amount to 1 tbsp. Mix in the garlic, which has been finely minced. Next, add about 2 tablespoons of oil to make a paste, and then rub the rub all over your pork loin roast. After you've applied the paste to all sides of the loin, take a pinch of salt and sprinkle it on the outside to season the herbs. (NOTE: don't add too much salt because the dry brine has already salted the meat.) Finally, apply some freshly cracked pepper to the outside.

Cooking your Pork Loin

We'll be cooking the loin at 325 to 350 degrees Fahrenheit (162 - 176c), so follow the lighting instructions for a long duration hot and fast cook.

Place the pork on the indirect direct side of the grill once the grill has reached temperature. If you want to add smoke flavour to your pork, add a chunk or two to the coals now. We suggest Apple or Pecan. Cook for about 1.5 hours, or until the loin reaches an internal temperature of 140°F (60c) in the thickest part of the meat. 

Flip the pork loin over halfway through the cooking time (approx. internal temperature – 90 F (32c) to ensure even cooking. (Note: we're not concerned with the side closest to the coals cooking faster, but with even cooking from top to bottom.) Close the lid and continue to cook until the internal temperature reaches 140 F.

When your pork loin reaches 140 degrees Fahrenheit, remove it from the grill, cover it for 10 to 15 minutes, and allow it to rest until it reaches 145 degrees Fahrenheit (62) before slicing into it and serving.

Cook Summary

• For best results, dry brine two days before cooking.
• Rub the pork before cooking; it's a great canvas for any flavour you want.
• Setup of the grill: At 325 – 350 F(162 - 176c), it's hot and fast.
• Cook until the internal temperature reaches 140 degrees Fahrenheit (60c).
• Allow for a 10-15 minute rest before slicing.

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