Comments on: Brined and Grilled Pork Loin Roast

By: The Right Way To Grill Pork | nascarblogging.com

The Right Way To Grill Pork | nascarblogging.com — Fri, 20 Jan 2012 20:13:15 +0000

[...] key to grilling pork loins is to choose the right piece of pork to grill. The meat should be even in color and have a rich [...]

By: J. Barrett Carter

J. Barrett Carter — Sat, 24 Dec 2011 22:06:12 +0000

I followed this recipe and added a few things. Thank you for posting it!!! I will be cooking the loin tomorrow.

By: Dot

Dot — Sat, 08 Oct 2011 22:44:57 +0000

Wow! No kidding, this is a keeper. My whole family is stuffed from over eating. Thank you for sharing this recipe!

By: Atxrandy

Atxrandy — Thu, 21 Jul 2011 21:42:42 +0000

It was great! I can’t wait to try it again. Maybe with more spice in it. Thank you for the info.

By: JimBo

JimBo — Sat, 09 Jul 2011 20:19:24 +0000

Be careful to read the directions on your loin. Many packers are injecting their loins with a salt water solution, and if you brine an already salted porky pig, you may be overwhelmed by the salt. But then, I’m a nut about reading directions.

By: pork tenderloin grilled recipe

pork tenderloin grilled recipe — Thu, 19 May 2011 13:55:09 +0000

[...] How to Brine and Grill a Pork Loin Roast Jul 6, 2009 … View Related Recipes, Tips & News: brining meats, grilled pork loin roast, pork loin roast on grill … [...]

By: pork loin grill recipe

pork loin grill recipe — Thu, 19 May 2011 12:59:08 +0000

[...] How to Brine and Grill a Pork Loin Roast Jul 6, 2009 … View Related Recipes, Tips & News: brining meats, grilled pork loin roast, pork loin roast on grill … [...]

By: Herabec

Herabec — Tue, 17 May 2011 11:58:16 +0000

I just wanted to say that it isn’t the leanness of the meat that makes it dry out so much- it’s the nature of Pork.

When pork protein denatures (the structure of the protein irreversibly changes-cooking), it collapses into coils that squeeze water molecules out of the cells. The brining helps to swell the cells before cooking, meaning that when the protein does denature, it can afford to lose more water without becoming dry.

By: Jane R

Jane R — Tue, 10 May 2011 17:47:02 +0000

Great recipe! My husband and son-in-law grilled a full pork loin cut into two 4 lb pieces for a party of 20 over mother’s day weekend. Due to some time constraints we couldn’t follow the details of your instructions: so the loins were only brined 8 hrs and in an open brine in a pan (oops out of ziplocks!)We used dried rather than fresh seasonings. To speed along the cooling of the brine I heated and dissolved everything in a couple cups of water and then added the rest of the water to cool it. Also couldn’t find a drip pan… The loin still turned out GREAT — flavorful and moist. Everyone said it was the best grill pork ever! Thanks.

By: Matt

Matt — Fri, 29 Apr 2011 22:12:40 +0000

Used this recipe for my first pork smoke. I had a combination of red oak and charcoal. The 3.75lb roast soaked for 24 hours in the brine. Everyone said that it was good, but I thought it was brined a little too long. Next time I am going to try 20 hours, and add garlic to the brine. Even though I thought that it was brined too long, this was very good. Thank you for the recipe.

By: Quick Brined Pork Chops

Quick Brined Pork Chops — Tue, 15 Mar 2011 01:05:52 +0000

[...] was something about brining. We actually have done a few brining recipes, including an awesome brined pork roast as well as a brined turkey, but I’ll forgive them for not trying those yet. Instead of [...]

By: Joe Gouveia

Joe Gouveia — Sun, 19 Dec 2010 17:58:48 +0000

I used your instructions above for making the brine, but I added a bit to it. First, I poked several holes in the roast with a fork. I then rubbed it with several types of rub and let it sit over night, wrapped in foil, in the frig. The next day I made your brine but I doubled the thyme and rosemary and cut the salt in half. Had enough salt in the rubs to compensate. I also added 1/2 cup of chopped garlic. I then put everything in a big zip lock bag and again let it sit overnight in the frig, mixing it up every couple of hours. The next day (3rd day) I pulled it from the frig and let it sit for 1/2 hour and then started up the BBQ. No gas for me. Charcoal and wood, the only way to go. I then put the roast on a spit and rotisserie smoked that roast for 3 1/2 hours. When I finally sliced into it, the aroma was awesome. There was a smoke ring all around the roast and the juices were flowing. When served, we added a roasted raspberry chipotle sauce. My wife and I had 6 other people over last night to enjoy this fine roast and when everyone took their first bite, the compliments were flying. The flavors were awesome, to say the least. Thank you for the brining idea.

By: Keith Emms

Keith Emms — Sat, 27 Nov 2010 18:17:24 +0000

A short cut to the above is to put the sugar and salt into cold water and use the kitchen wizz or the hand beater to make the brine solution

By: pLoin

pLoin — Mon, 06 Sep 2010 21:00:53 +0000

Today is the 2nd time I’ve used this recipe…the first time I cooked too hot but it still turned out wonderful! This time I’ve turned down the burners a little bit so we’ll how this one turns out. Thanks for the recipe!

By: ask eddie

ask eddie — Tue, 15 Jun 2010 20:57:42 +0000

Everyone loved it.

By: what should i grill tonight? - Page 2 - Home Brew Forums

what should i grill tonight? - Page 2 - Home Brew Forums — Tue, 27 Apr 2010 04:17:37 +0000

[...] was FANTASTIC. It does take 12-24 hours to marinate so if you have the prep time, it is worth it. http://www.grillingcompanion.com/pork-loin-roast-on-grill/ Happy Grilling! __________________ On Deck: Steam Beer, Belgian Trippel, AHS American Wheat, [...]

By: larry

larry — Tue, 13 Apr 2010 23:32:24 +0000

awesome recipe, i made it over the weekend and it was a hit, we all loved it. will do it again for sure

By: April

April — Fri, 19 Mar 2010 18:52:47 +0000

No problem Steve, but the thanks are all mine! My next “grown up” dinner party is tomorrow night, and I am back because we are using this recipe again!

This time I’ll keep the URL handy to pass around. I just love receiving so many compliments for something SO easy!

By: Grilled Pork Roast with Dijon and Herb Crust

Grilled Pork Roast with Dijon and Herb Crust — Wed, 17 Feb 2010 00:22:53 +0000

[...] you have some time, it wouldn’t be a bad idea to brine the pork roast prior to grilling. I didn’t think that far ahead and it still turned out juicy and [...]

By: K. Myers

K. Myers — Wed, 03 Feb 2010 23:06:41 +0000

I’m almost 40, and have eaten a lot of pork loin in my life. This recipe, hands down, produced the best pork loin I’ve ever had. It’s so simple to prepare, too.

Thanks!

By: How to Smoke on a Gas Grill

How to Smoke on a Gas Grill — Mon, 11 Jan 2010 00:02:40 +0000

[...] If you don’t want to lift the grill grate (or don’t have the room), you can try this alternative that I have been using a lot lately. It doesn’t look good, but it gets the job done. Use 2 bricks to suspend a small rack (like a small oven rack) a few inches off of the grill. The point is to get the meat above the smoke so that it circulates around the meat. Here’s a picture of my new preferred method (shown here with a delicious grilled pork loin roast: [...]

By: Steve

Steve — Mon, 16 Nov 2009 14:12:55 +0000

April, that is great to hear! It is one of my favorites as well. Thanks so much for sending the link to all of your friends!
Steve

By: April

April — Mon, 16 Nov 2009 13:33:00 +0000

I prepared this for a dinner party last night. I had the same cut of meat, and wanted to grill, but had concerns about dryness. I’m so glad I found this recipe, this was incredibly moist, and every bite was infused with garlic and rosemary! Preparing the brining solution was literally as easy as boiling water and stirring. Two hours after dinner I was still receiving compliments such as, “That was the best piece of meat to ever enter my mouth”! Another comment, from my husband, the griller, “You haven’t lived until you’ve eaten meat brined for 24 hours then smoked in a grill”. I came back to grab the URL to send to everyone at the dinner party, they all wanted the recipe.

By: When Brining Goes Bad : Grilling Companion

When Brining Goes Bad : Grilling Companion — Tue, 25 Aug 2009 18:33:28 +0000

[...] and density in mind when determining how long you are brining your meat. A thick/dense meat like pork loin roast can take a longer brine. Thin cuts of chicken and turkey, not so much. Whole chickens and [...]