Topic Title: boneless pork loin
Created on December 10, 2009 at 08:06 PM


I understand that you cook 20 minutes per pound on the Holland Grill. My question is that if you have two 8 pound porkloins do you combine the cooking time or cook the pork based on 8 pounds only? Thanks.

@ Cheryl

Do not double the cooking time, but you may need to add about 10% if you do 2 at the same time.

Still, as mentioned many times on this blog site, the right way to larger pieces like this is to invest in a remote probe type thermometer & cook to a specific internal temperature. I do pork loins & tenderloins to 155 degrees, get them off & let them rest for 20/30 minutes. Nothing is easier.
BTW...Holland has a nice probe thermometer in the accessories section on this web-site.


I do boneless pork loins all the time 8-10 pound takes 2 hours cook with therm.. to 175 and wrap for about 20 min in aluminum foil some juces will be in the foil when opened great for gravy but tenderloin will be SUPER juciy


Hi Cheryl. In my experience (I grill about 8 or 10 pork loins a year) 160-165 is the perfect internal meat temperature to grill this whole loin without drying it out. Pork loin is very lean with no or very little fat and no bone so it can dry out in a hurry. I recommend you cook the the lower temp of 160F and see how you like it. You can always put it back on the grill. Good luck.