Grilled Pork Loin

1. 1

   will retain all its juices.

2. 2

   Have the butcher bone the loin and tie it back on its rack of bones.

3. 3

   Rub it with the salt, pepper, and rosemary.

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   Wrap it loosely.

5. 5

   Let rest at room temperature an hour or so.

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   It is vital to the cooking time that the meat isn't refrigerator-cold.

7. 7

   When the coals are pink and covered with white ash, lay the roast on top of the oiled grill rack directly over the drip pan.

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   Put on the cover, with its vents fully open.

9. 9

   The lower vents under the coals should also be fully open.

10. 10

    Roast - do not baste or peek - for about one and a half hours to an internal temperature of 150 degrees F.

11. 11

    Let the pork rest on a board for about 10 minutes before carving so that it will retain all its juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.