Introduction
Whether you’re grilling outdoors on the grill or in the broiler oven, there’s nothing quite as flavorful as a grilled pork tenderloin. But if you don’t have experience cooking this particular cut of pork, you may have a few questions: How long do you roast pork loin per pound? What roasting techniques should I know? What will I flavor the pork with? We’ll address each of these questions and provide insightful tips to help you prepare the perfect pork tenderloin dinner for your family.
Cooking time: the short answer
The full answer to cook time is a bit more complicated than simply telling you an amount of time per pound and a temperature to cook this cut of pork and hoping it’s perfectly done when the time is up. However, if you were given a fairly accurate short answer for the cooking time for a pork loin, it would be this: about 22 minutes per pound at about 350 degrees Fahrenheit.
Please understand that cooking a pork loin is more than just preheating a grill or oven to a certain temperature, set the timer, and expect great results. Allow an explanation that gives you a little more information before you run off and put the meat on the grill.
The Complete Grilling Procedure
The first thing to do, whether you’re cooking on the outdoor grill or in the broiler oven, is to sear each side of the pork loin over high heat. Searing it will help keep it moist so you end up with a very tender and juicy cut of pork. Cook the pork loin on direct high heat for about two (2) to three (3) minutes on each side of the pork loin. Brown the lean side first and then the fat side. When flipping any meat, do not use a fork, as it will pierce the seared surfaces of the meat and allow moisture to easily escape. To conserve moisture, always use a pair of straps to flip meat.
— In the grill:
I am among many Americans who love the taste of food cooked on the outdoor grill. And what better meat to cook on the grill than a pork loin? Most people don’t think of cooking a “pork roast” on the grill, and technically, a pork tenderloin is a pork roast. But because of its narrow thickness, it is the ideal “pork roast” to cook on the grill.
When grilling, there are common processes to follow regardless of the type of grill you have.
1. Preheat grill to brown.
2. When cooking on an outdoor grill, turn meat frequently to simulate a rotisserie. A pork loin should be turned every few minutes so it cooks evenly and retains its moisture.
3. To preserve moisture, always use strips instead of a fork to flip meat.
4. To brown the meat, it is necessary to expose it to direct high heat for two (2) to three (3) minutes on each side.
5. Pieces of meat, such as pork loin, that are larger than chops or steaks, should be cooked over low, indirect heat to about 350 degrees Fahrenheit. If your grill has vents in the lid, cook the pork with the vents open.
6. A meat thermometer should be used to make sure the pork loin is between 160 and 170 degrees Fahrenheit on each end and in the middle. For pork, 160 degrees Fahrenheit is medium fine and 170 degrees Fahrenheit is well done. Below 160 degrees Fahrenheit, you risk food poisoning or worm infection. It is best to check the temperature about 10-15 minutes before the end time so you can make adjustments to the cooking time.
Once the pork has browned on both sides, follow these instructions for various types of grills…
• Charcoal grill: Separate the charcoal into two (2) mounds on each side of the grill to allow the pork loin to be placed between them.
• Gas Grill – Two Elements: Place a piece of aluminum foil in the middle between the two items and place the pork loin on top of the aluminum foil. Cook over low heat.
• Gas Grill – Three or More Elements: Turn off the inner elements and allow only the two outer elements to simmer. Place the pork halfway between the operating elements.
— In the roasting oven:
In the cold weather of winter, you may not want to cook outside. When using an oven for broiling, you should follow procedures similar to those for an outdoor grill. Always use strips instead of a fork to flip meat. And a meat thermometer should be used to make sure the pork loin is between 160 and 170 degrees Fahrenheit on each end and in the middle. For pork, 160 degrees Fahrenheit is medium fine and 170 degrees Fahrenheit is well done. Below 160 degrees Fahrenheit, you risk food poisoning or worm infection. It is best to check the temperature about 10-15 minutes before the end time so you can make adjustments to the cooking time.
1. Preheat broiler and broil pan for 15 minutes. If your broiler has multiple heat settings, then set it to high broil.
2. Place pork loin on roasting pan fat side up to sear for three (3) minutes.
3. Flip pork fat side down to sear for another three (3) minutes.
4. Turn off broiler and turn on oven. Bake in the oven at 350 degrees Fahrenheit in the broiler pan, fat side down, for the remainder of the time.
5. Be sure to check the internal temperature with a meat thermometer at both ends and in the middle about 15 minutes before the end of the cooking time to prevent overcooking.
— Roaster oven:
Interestingly, pork loin will come out more tender and juicy when cooked on a rotisserie than on the outdoor grill or in the broiler oven. A meat thermometer should still be used to make sure the pork loin is between 160 and 170 degrees Fahrenheit on each end and in the middle. For pork, 160 degrees Fahrenheit is medium fine and 170 degrees Fahrenheit is well done. Below 160 degrees Fahrenheit, you risk food poisoning or worm infection. It is best to check the temperature about 10-15 minutes before the end time so you can make adjustments to the cooking time.
Because the rotisserie cooks meat faster than the outdoor grill or broiler oven, you may need to reduce cooking time to about 18-20 minutes per pound. It is still recommended to use a meat thermometer. However, since the rotisserie automatically sears all sides of the meat, it is not necessary to brown the pork.
let it rest
For a juicier, more tender pork loin, when the pork loin has finished cooking let it rest at room temperature for 10-15 minutes before serving.
Flavor/Seasoning
A pork loin can be marinated in your favorite flavor marinade in the refrigerator overnight. You can probably find pickles in any supermarket. If you marinate in the refrigerator overnight, you will need to pierce the meat several times to allow the marinade to soak into the meat. Follow the directions on the marinade package.
Many cooks prefer to use a dry seasoning. Seasoning the pork tenderloin is as easy as generously tossing with seasonal salt, garlic powder, and pepper, then rubbing the seasoning into the meat. You can also place the seasoned meat in a plastic bag and leave it in the refrigerator overnight.
There are also marinade injection methods that do NOT require overnight marinating. In addition to injection marinating, there are also methods for injecting solid objects such as minced garlic, minced onion, or minced pineapple.
If you prefer a sweeter pork, you can inject applesauce or apple butter (or even pineapple puree) into the pork loin meat. Or you can make a slit in the middle of the pork and insert the applesauce or apple butter (or pineapple) and tie the pork with string each one (1) or two (2) inches depending on how you plan to cut the pork when it is finished cooking.
Summer
In this article we have discussed the answers to questions like: How long do you roast pork loin per pound? What roasting techniques should I know? How will I flavor the meat? Grilled correctly, a pork tenderloin with all the trimmings will make a wonderfully delicious meal that your family will love.