I seared the loin right on the cooking grate at 600 degrees for the ten minutes a side, I then moved it to a raised rack and cooked uncovered for an additional 70 minutes at 400 degrees turning occasionally to an internal temp of 145 degrees. I let it rest for 10 minutes sliced for serving and the juices just flowed from it!! It was served with baby red potatoes roasted with Rosemary, garlic, butter, and some Vidalia onion. I was amazed, my guest said it was the best pork loin they had ever eaten. Juicy and fork tender. I will definitely be cooking this recipe again
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I seared the loin right on the cooking grate at 600 degrees for the ten minutes a side, I then...