This is a very good recipe. After searing it for 10 minutes each side, I cooked it on the "cool" side of the grill on a small sheet pan covered loosely with foil. It took 40 minutes to cook perfectly. I served it with grilled potatoes and BLT salad. I'll definitely cook this again.
WOW! This recipe was fantastic! The *only* thing I subbed in this recipe was celery salt for garlic salt, b/c that's what I had. My picky, picky husband loved it-he usually has to eat any meat with ketchup (yuck), and he said that this didn't need any. I almost gave it four stars, just b/c I am new to indirect grilling on a gas grill, but the instructions are clear as to what to do. Five ++++ stars for taste alone, this will now become a staple in my recipe collection.
The best grilled pork ever! I sliced the pork first, and then rubbed all over each peice (not excessively), so it would be more flavorful and cook faster, and it tasted absolutely fabulous!
Come on people try this one! Five star hit. I made this for a bunch of people and it was gone in no time. I only got a little piece myself. I let the rub marinade a couple hours in a zip loc and put on the grill for about 2 hrs on low after searing it first. Let rest for 25 minutes and you won't have any complaints. Thanks for this recipe pork board.
Oh my goodness!!! This was excellent! I followed the recipe to a T. (other than the fact that my grill cooked the meat a little faster then the recommended time) and it was fabulous! My husband absolutely hates pork loin and whined when he heard was I was serving. He was half way through his meal when he looked up and said "this recipe kicks butt!! I love it!" That isn't easy to come by in this house! Thanks so much for an excellent and super easy recipe!
Thanks to everyone who rated this five stars! I prepared an 8-pound loin using this recipe on my grill's rotissie and all of my 7 guests raved on how tasty the finished dish was. It took me only about 50 minutes of grill time.
This was SO easy and so flavorful! I marinated it for 24 hours because dinner plans changed the day I planned to grill it. Here's what I'll do differently next time: 1) sear it on lower heat - it was too hard on the outside (bit too overdone); 2) cook it less ... I think next time I'll remove it from the grill 5 degrees under the "done" temperature, as it contines to cook as it sits and it was a little dry. It was still delicious, first day and as leftovers. I served it - as another recommended - with Amy's Cilantro Cream Sauce (from this site) and Baked Applesauce (from this site). It was a GREAT dinner!
Whoa!!! whadda great perfect roast, taste, all together. I am glad I used a meat thermometer as my cooked faster than the 70 min stated. Otherwise just awesome. Family loved it. A definate do again.... Thanks
This was very flavorful and easy. I only had a 1.5lb tenderloin, but made the same amount of rub, using garlic and onion powder (3/4 tsp. each) and 3/4 tsp salt (because I only had unsalted versions of the above and didn't want to overdo it w/spice and salt). I also prefer brown sugar and used that instead of white sugar. Since we no longer have a grill, I decided to cook it in the oven in a the Pampered Chef covered baker. At the last minute I panicked about its being too salty, so I sliced up some red potatoes and threw them in the dish, hoping they would soak up some of the salt. As for oven temp, I followed package directions, baking at 425 F for 40 minutes, no longer. When it came out of the oven, the temp read 170 F, so I probably could've cooked it for a little less time, BUT, it was NOT dry! In fact, it was very moist and flavorful & the potatoes were delicious, nothing was too salty. I ordinarily do not deviate from the recipe upon first try and I usually don't go into such lengthy detail in a review, but I just wanted to make the point that this is a very versatile recipe that can be adapted to certain situations and it's definitely a keeper. Thank you!
