Nothing is better than tender pork loin grilled to perfection in the great outdoors, unless of course it’s a beef loin or, fillet Mignon. We bought those large loins and cut them in two or three pieces and freeze them. Most or all I should say, should be tied with butcher string right out of the wrapper, or they’ll fall apart.
We enjoy them many ways, but my favorite so far is marinated in my teriyaki sauce (see link) for at least a couple hours. then grilled:…
with direct heat about 30-40 minutes, or until the middle temp. reads 155°-160° flipping once. Let it ‘rest’ for 15 minutes, this will finish the cooking to correct doneness without drying and keep in the juices.
Remove strings and slice into 1/2″-3/4″ thick medallions.
