Pork loin on the BBQ the best ever2016-05-23
- Servings : 6
- Prep Time : 15m
- Cook Time : 2:30 h
- Ready In : 3:05 h
Whole Pork loin on the BBQ grill.
Studded with garlic, seasoned generously with salt and cracked black pepper then cooked for over two hours on the BBQ with a light Mesquite smoke.
Soft and very juicy served in thick slices. Perfect with BBQ beans and mash!
This pork loin recipe is easy to make and will feed up to 6 people. If you don’t like garlic then leave it out it still tastes good.
See the images in the slider above for the steps.
To set-up your BBQ for indirect cooking see the method here.
- 2kg Whole skinless pork loin
- Cracked black pepper
- 5 Cloves garlic sliced in half lengthways
Prepare your BBQ for indirect cooking. I have given this method in my blog and the link is above.
While the BBQ is getting hot, make two rows of five slits evenly across the pork and insert the slivers of garlic into the cuts and season generously with salt and cracked black pepper. (see sliders above)
When the coals are ready, briefly sear the loin over direct heat so you have a light colour on the outside. Then move the pork opposite the coals and over the foil trays.
Add a small chunk of Mesquite or Apple wood to the hot coals, place the lid on the BBQ and adjust the vents so the temperature achieves a steady 390 Fahrenheit 190 Celsius.
After two hours fifteen minutes and using a food thermometer check when the internal temperature reaches 156°F 69°C, then wrap the loin tightly with foil – the temperature will rise to the recommended 160°F 71°C after 10-15 minutes as the pork rests. (IMPORTANT NOTE if you have removed the lid often the the cooking time will increase)
NOTE: If you have used wood chunks you will notice that there is a pink ring around the meat, this can clearly be seen in the images above. This is the "smoke ring" and is normal.