Grilled Pork Loin
- 1 Pork Loin, any size
- for the marinade:
- ½ cup soy sauce
- ½ cup worcestershire sauce
- 2 tbsp honey
- 1 tbsp mustard
- 2 tbsp olive oil
- 2 cloves garlic
Mix all marinade ingredients with blender (I use an immersion blender). The mustard emulsifies the marinade. Place in zip-lock bag with the meat for an hour or two. Refrigerate.
If you have a larger loin, you may need to increase the quantities of the marinade. [These are very loose measurements; I don’t measure at all, but just eyeball quantities, so these quantities are guesses. I often vary the marinade ingredients and rarely do the same thing exactly twice. So use whatever you have on hand that seems like it would be good–it probably is.]
Cook on medium-hot grill until interior registers 140ºF. (Time is dependent on thickness.) Don’t overcook or it will dry out.
Keep a close eye on it, and turn frequently, or the surface can burn easily. I use a gas grill with 3 longitudinal burners, and cook it in the middle, with just the outside burners going, so it has indirect heat coming from the 2 sides. If I were using a charcoal grill, I would push the coals to one side and cook indirectly.
The pictures here show a perfectly done loin. Perfect. This was a relatively small loin and cooked for maybe 15-20 minutes total.