To read this blog lately, you'd think all I ever cook is dessert. Well, 'taint so.
Last night I grilled a boneless pork loin using a method I've perfected over the years. It is very easy--you just put the meat on the grill and walk away--and it comes out perfectly every time. What's best is that the meat is tender and juicy, not tough the way today's leaner pork tends to be.
So here's what you do:
Set the roast, fat side up, over the drip pan. Cover the grill and open the vents in the grill and lid. Now, WALK AWAY. Go inside. Play 4 or 5 games of Sudoku, clean the bird cage, anything--just don't mess with the roast.
After an hour and 15 minutes, take its temperature. You want it between 155 and 160 degrees, but a little hotter is also OK (because of the indirect heat, it's hard to overcook this). Once it reaches temperature, which will usually take between 75 and 90 minutes depending on how cold the roast was when you put it on the grill, remove it from the grill and set it on a cutting board to rest for at least 5 minutes. Carve the roast into 1/4"-thick slices and serve with some fresh veggies and salad on the side. We like a little dijon mustard with it.
A 3-pound roast will serve 6 people generously.
If your market carries this cut of meat, watch the price--it's a favorite for specials and will often be marked down. I try to by it only when it's on sale.
I hope you enjoy it! As I've said before, it doesn't have to be complicated to be delicious.