From America's Test Kitchen Season 6: Grill-Roasted Pork Loin
When we’re looking to dress up an outdoor dinner—and offer guests more than burgers or grilled chicken—we like to serve a juicy, crisp-crusted pork loin. But because the roasts available at the supermarket nowadays are so incredibly lean, this cut of meat can dry out considerably when cooked with the dry heat of the grill. We planned to bring back the juiciness and produce a succulent roast with a deep brown crust and aromatic, smoke-flavored meat.
First, we chose the best cut. Our top choice—the blade-end roast—was moist and flavorful and was the hands-down winner over center-cut, sirloin, and tenderloin roasts. Brining ensured that our finished roast met with rave reviews from testers and stayed juicy and moist, and a generous coating of black pepper—or our own spicy rub—provided ample flavoring. We then used a two-step grilling process, searing the roast directly over hot coals for a nice crust and finishing it over indirect heat, so as not to overcook it. The final step was removing the roast from the grill when the internal temperature was just shy of done, then allowing it to rest until the temperature rose and the meat was juicy and tender.
Serves 4 to 6
If only "enhanced" pork is available (it will be stated on the label), do not brine the roast. Instead, simply add 2 tablespoons kosher salt to the black pepper seasoning. With minor adjustments, a roast larger than the one called for can be cooked using the same method. For each additional pound of meat over 3 pounds (do not use a roast larger than 6 pounds), increase the salt in the brine by 1/4 cup and the water by 1 quart; also increase the oil and pepper by 1 teaspoon each (if using a spice rub, increase the recipe by one-third). Because the cooking time depends more on the diameter of the loin than its length, the cooking time for a larger roast will not increase significantly. After rotating the roast in step 5, begin checking the internal temperature after 30 minutes of cooking.