Iowa grilled pork loin

[HalfGrilled]

I usually buy whole boneless pork loins and freeze them in meal sized roasts. Tonight I cut thick chops from one and took the tenderizer hammer to them. Seasoned with a simple rub and the pushed back into thicker chops again. Grilled direct for some color and finished indirect. These are some of tenderest, juiciest pork hunks that you'll ever eat. On a bun or without. I take mine traditional with bun,mustard, onions and dill pickles.

[1buckie]

 Really rich looking porks !!!!

Glad I just ate.......

[G$]

Thanks for this idea half grilled.  I may have to try this one soon!

[Chasing_smoke]

Pork chops are a favorite of mine, looks great!


 "my kettle is more powerful it will do almost anything."

[edhead35]

YUMMY

[HalfGrilled]

It seems like breaded pork tenderloins are served everywhere, but never ate the grilled style until I came to Iowa. With the boneless whole loins regularly on sale for $1.80 lb, we find many ways to cook them. Thanks to all for you kind comments. Keep your thermo handy when grilling these, I've learned that they can go from perfect to dry and tough quickly if overcooked.

[Duke]

Those look really great!

[Craig]

One of my staples... Looks great!

[G$]

It seems like breaded pork tenderloins are served everywhere, but never ate the grilled style until I came to Iowa. With the boneless whole loins regularly on sale for $1.80 lb, we find many ways to cook them. Thanks to all for you kind comments. Keep your thermo handy when grilling these, I've learned that they can go from perfect to dry and tough quickly if overcooked.

Yeah, pork loin is so lean these days, I tend to not be a big fan, since I typically roast them whole and then over cook them.  Your method of chop-ing them tenderizing, and quick grilling sounds like just the trick.