Pork tenderloins are always a favorite at my house but I also love using pork loin which is cheaper and if prepared correctly full of flavor. The trick is not overcooking your pork loin and creating a marinade to keep the pork juicy. I love combing ginger, garlic, and herbs to create a flavor-packed marinade.
Pork loins are always super affordable and very versatile. I normally buy a larger pork loin and cut some chops from it and use the rest to make an awesome roast. It is leaner so you want to make sure you use a marinade and monitor the internal temp to keep it from drying out.
Grilling a pork loin directly over the heat may cause it to dry out. That’s why I use the indirect cooking method on the Bull Grill. To achieve indirect heat turn your innermost burners completely off and your outer burners to medium heat. In order to help avoid overcooking my pork. I always use a wireless thermometer to monitor the internal temp.
Bull Grills Ginger Rosemary Pork Loin
Ingredients
- 1 Pork Loin
- 1 Cup Brown Sugar
- 2 Tbsp Kosher Salt
- 1 Tbsp Rosemary
- 1 Tbsp Cloves
- 1 Tbsp Ground Ginger
- 2 Tbsp Garlic Puree
- 1/4 Cup Fresh Ginger
- 1/2 Cup Soy Sauce
Instructions
- Combine ingredients in a bowl and mix thoroughly. Pour over pork loin and refrigerate for 4-12 hours.
- Remove from fridge 30 min prior to cooking.
- Grill on a foil-lined sheet tray with a roasting rack.
- Using indirect heat cook on Bull Grill at 350 degrees F to the desired doneness. Garnish with fresh herbs.
