Things You'll Need:
- Propane or Charcoal grill
- Tongs
- Paper Towel
- Cloth
- Grill scraper
- Olive Oil
- Pork Loin, bone out
- Meat thermometer
- Small bowl
- Kosher Salt
- Cracked black pepper
- Plastic cutting board
- Sharp chef's knife
- Cutting board
- Smoked paprika
- Spray bottle of water
-
Step 1
Remove the bone-out pork loin from its packaging, gently drying it with paper towels. On a plastic cutting board, trim most of the fat off of the top of the loin, allowing only a thin layer on the top. This will add flavor and reduce grill flare ups. In a small bowl, mix 6 ounces of Kosher salt, 2 ounces of cracked black and 3 ounces of smoked paprika. Rub this mix evenly over the pork loin. Allow the pork to come to room temperature.
-
Step 2
Heat your grill up to medium if propane. Burn the coals of a charcoal grill to a fine powdery coating on the briquets. Allow the air vent to get a medium heat, 375 degrees or so. Scrape the grill free of debris and use the cloth lightly soaked in olive oil to both clean and lubricate the grill grates. With a pair of tongs, place the pork loin onto the barbecue. Close the lid and allow 5 minutes of uninterrupted cooking. Open, turn the pork loin a quarter turn clockwise and close the lid. If flare ups occur, spray with the spray bottle of water.
-
Step 3
Lower the grill down to a medium low flame, or 300 degrees in a charcoal grill. Turn the pork loin over and slow cook it until an internal temperature of 145 degrees. Test with a meat thermometer for accuracy. Remove the pork loin and allow to stand for 15 minutes before serving.
