bone-in the loin

Discussion in 'Q&A With Steven Raichlen' started by clairmount, May 27, 2011.

  1. clairmount


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    Culinary Student
    If preparing a 15 to 20 lbs. bone-in pork loin on the grill how should I have the loin placed over the hot coal to achieve the proper end temperature of 170 degrees without burning or drying out the loin?
  2. steven raichlen

    steven raichlen

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    Food Writer
    That is a huge roast! Make sure the chine bones have been removed by your butcher so you can easily carve the roast into chops once it's cooked. (Tie it at intervals with butcher's string.) I assume you'll be grilling this behemoth indirectly, so you can position the bones off to the side, turning it once half way through the cooking time. Be sure to use an instant-read meat thermometer to gauge internal temperature. Now that the USDA has approved lower safe temperatures for pork, you can shoot for a finished temp of 145. (Pull the roast off at 135 and let it rest for 20 minutes or so to let the juices redistribute themselves.