Email to KateMarie       

Recipe Categories: A1cooking's HOME PAGEAMISH_MENNONITE_GERMAN APPETIZERS_COLD APPETIZERS_HOT APPETIZERS__BREADBOWLS APPETIZERS__CHEESEBALLS APPETIZERS__DIPS_SPREADS_COLD APPETIZERS__DIPS_SPREADS_HOT APPETIZERS__FONDUE APPETIZERS__ROLLUPS APPETIZERS__WINGS APPETIZERS___POPCORN APPETIZERS___SNACKS BBQ BEVERAGES BEVERAGES_ALCOHOLIC BREAD BREAD_MACHINE BREAKFAST BURGERS CANDY CANNINGANDFREEZING CASSEROLES_BEEF CASSEROLES_PASTA CASSEROLES_PORK CASSEROLES_POULTRY CASSEROLES_SEAFOOD CHILI COPYCAT CROCKPOT_DIPS CROCKPOT_MAIN_DISHES CROCKPOT_SANDWICHES CROCKPOT_SIDE_DISHES CROCKPOT_SOUPS DEEP_FRY DESSERTS DESSERTS_BARS DESSERTS_BROWNIES DESSERTS_CAKES DESSERTS_CAKES_FROM_MIXES DESSERTS_CHEESECAKES DESSERTS_COOKIES DESSERTS_PIES DESSERTS_WITH_ICECREAM FROSTINGS HAPPY_HOLIDAYS ICE_CREAM MAIN_DISHES_ASIAN MAIN_DISHES_BEEF MAIN_DISHES_FISHandSEAFOOD MAIN_DISHES_HAMBURGER MAIN_DISHES_ITALIAN MAIN_DISHES_MEXICAN MAIN_DISHES_PASTA MAIN_DISHES_PORK MAIN_DISHES_POULTRY MAIN_DISHES_SALADS MAIN_DISHES_SAUSAGES_HOTDOGS MICROWAVE PIZZA POTATOES RICE SALADS SALAD_DRESSINGS SANDWICHES_COLD SANDWICHES_HOT SANDWICHES_ROLLUPS_WRAPS SAUCES_SALSAS_GRAVIES SEASONINGS_SPICES SIDE_DISHES SIDE_DISHES_PASTA SOUPS_STEWS_CHOWDERS TAILGATE VEGETABLES VEGETARIAN X_PAULA_DEEN Z_50_STATES_RECIPES Z_CELEBRITY_RECIPES Z_COOKIN_WITH_POLITICIANS Z_FIREFIGHTERS_RECIPES Z_GOOSEBERRYPATCH Z_GUEST_BOOK_ENTRIES Z_HEALTH_BEAUTY Z_JUST4FUN Z_MISCELLANEOUS Z_RECIPE_SITES Z_STATE_FAIR_WINNERS Z_THE_STORY_OF Z_WEIGHTSandMEASURES Z__JERKY_GUN_RECIPES Z__TOHCHRISTMASGOODIESSWAP2007 Z__TOHCOOKIERECIPESWAP2007 Z__TOHFALLRECIPESWAP2006 Z__TOH_HOLIDAYCARDEXCHANGE2005 Z__TOH_HOLIDAYCARDEXCHANGE2006 Z__TOH_HOLIDAYCARDEXCHANGE2007 Z__TOH_HOLIDAYCARDEXCHANGE2008 Z__TOH_VALENTINECARDSWAP2008 Z__WANTING_TO_TRY_SOON

.The Secret to Grilling Great Pork




Source of Recipe


From the kitchen of Kevin Taylor, the BBQ GURU


List of Ingredients




An economical way to buy pork is to buy the entire loin. That's right...all 8-9 lbs. I can usually find this on sale for under $2.00/pound Don't confuse this with a tenderloin....same idea but a slightly different cut. You should keep your eye out for tenderloin sales as well...though they seem to be rare.

Our family of 4, 2 young kids, will eat approximately 2 lbs. per meal. So, I cut the loin into 3-4 big pieces and freeze them. To keep freezer burn off, wrap in plastic wrap and make sure that it is touching the meat in all places. Then I freeze in zip-type freezer bags and take out these individual pieces to eat.

Now, you can cook each of these large chunks or you can cut them into 1" chops or you can cut them into strips for stir fry......AHHHHH the precious pig...so versatile yet so unappreciated!

OK, OK enough blathering!!

Following are cooking instructions for the various cuts of pork.........

No matter what cut of pork you are fixing, the internal meat temp should be between 145-155 degrees F when you take them off the grill. That temp will go up 5-10 degrees while they rest. If you let them cook any more than that, they will dry out. Not to worry, trichinae is killed off at 137 degrees F.

Before grilling, always brush with oil to prevent sticking.

OK, for chops, just grill like any steak or burger...sear each side on high heat for 2-3 minutes and then turn heat to medium and finish cooking.

For regular loin, sear at 450 degrees F on each side for 5 minutes, turn heat to 400 degrees F and cook for an additional 40-50 minutes.

For tenderloin, sear each side at 450 degrees F, turn down to 400 degrees F and cook an additional 15-20 minutes.

When finished grilling...ALWAYS let the meat rest.....5 minutes for chops and tenderloin and 10 minutes for loin.


Recipe