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Topic Title: Boneless Pork Loin?
Created on June 1, 2013 at 10:26 AM

Mike G

Any suggestions on how to grill a boneless pork loin? Going to cook one tomorrow on my Apex and would like to get it tender without drying it out. I thought about brining it a few hours but I'm not a big fan of the salty taste that results from brining. Really enjoying the grill so far.


I season mine with Carolina seasoning & set in the frig over night. Take it out & let sit at room temp for 1 hour. Place on preheated Holland & cook until your desired internal temp. I use around 160 degrees.

@Mike G

I really don't think you need to brine a porkloin to do on on your Holland. Porkloin is so lean and tender to begin with I just don't see the advantage.

If you did brine rinse, rinse and rinse somemore before grilling it. Imake canadian bacon alot on one of my other cookers and you have to cure it (I use tenderquick)and youhave to rinse it a grunch prior to throwing it on the grill and smoking it.

For doneness and the porkloin being so tender I would use 140 deg as the internal temp you should be shooting for.

Mike G

I just rubbed it with oil and coated it with Carolina seasoning. Cooked to about 150 degrees and it came out perfect!

steve H

On the pork loin, check the temperature and take off at 135. It will go on up to 140 when sitting. If you take it farther, it will start to dry out. 140 is recommended cooking temperature for pork now. Also after cooking a while and temperature is at about 115, wrap in aluminum foil and add apple juice to it before sealing. It will be so juicy this way. Will not dry out. Take to temp of 135 and remove from cooking.