Grill Roasted Boneless Loin of Pork

Buy a whole boneless pork loin for this recipe. It usually weighs anywhere from 7 ½ to 9 ½ pounds. Cut the roast into three equal size pieces. This will give you three, 3lb roasts. Cook one and freeze the other two.

This recipe calls for the meat to be cooked on the grill but it can be adapted to roast in the oven. (See below)

1
Boneless Loin of Pork @ 3lbs
 3 tbsp
Fello’s Pork Rub
1 cup
Chicken stock (for oven roast)

Wash and dry the pork loin. On a clean work surface, sprinkle the Pork Rub over the entire surface of the meat. Rub the seasoning into the meat to make sure that it is evenly distributed. Wrap the meat in plastic wrap and refrigerate overnight. About two hours before you plan to start grilling, take the meat out of the refrigerator and bring to room temperature.

Prepare a hot charcoal or wood fire, or pre-heat a gas grill to 450°.

For Charcoal Grills
If using a charcoal grill, when the coals are ready, rake them to one side and place a drip pan on the other side. Pour two cups of water into the drip pan and replace the grill grate. Place the meat on the grill grate directly over the drip pan. Close the cover and open the top and bottom vents. The temperature of the grill should be @ 375°.

Cook the meat for 20 minutes per pound until the internal temperature reaches 155°, about 1 hour of cooking time.
Remove from grill. Tent the meat loosely with foil for 15 minutes before carving.

For Gas Grills
If using a gas grill with three burners, turn off the center burner. If your grill has two burners, turn off the burner on one side. Place the meat over the unlit burner. Close the cover. The temperature of the grill should be @ 375°. Cook the meat for 20 minutes per pound until the internal temperature reaches 155°, about 1 hour of cooking time.

Remove from grill. Tent the meat loosely with foil for 15 minutes before carving.

For the Oven
Follow the instructions below.
Put the pork on a rack into a roasting pan with 1 cup of chicken stock.
Roast in a pre-heated 375° oven for 20 minutes per pound until the internal temperature reaches 155° usually about 1 hour of cooking time.
Baste the meat every 20 minutes. Remove roast from the oven. Tent the meat loosely with foil for 15 minutes before carving.

Country-Style’ Pork Pan Gravy

Pan drippings from pork
1 cup
Chicken Stock
1 tbls
Cornstarch
½ cup
Heavy Cream
Salt and Pepper to taste

Remove the rack from inside the roasting pan. With a bulb baster, remove as much of the grease from the pan juices as you can.
In a small bowl, combine the cornstarch and heavy cream, stirring until the cornstarch is dissolved.

If the roasting pan is big enough to cover two of the burners on your range, position it so that it covers both burners; otherwise position it over one burner. Heat the pan over medium high heat. When the juices start to boil, add the chicken stock and de-glaze the pan, scraping the bottom to incorporate the browned bits with the stock and juices.

Add the cornstarch mixture and stir rapidly. The gravy will start to thicken when the mixture returns to the boil. Stir for about another minute. Taste for seasonings, adding more salt and/or pepper to taste. Turn off the heat, remove gravy to gravy boat and serve with the pork.