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Iowa grilled pork loin

Started by HalfGrilled, August 01, 2013, 04:32:52 PM

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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....... 8)
"If you want it fancy there is BBQ spray paint at home depot for that. "
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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!


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edhead35


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


Craig

One of my staples... Looks great!

G$

Quote from: HalfGrilled on August 02, 2013, 04:47:23 AM
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.