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.
We basically grill out year round. I’ve even figured a way to stay dry in a torrential downpour. Summer though it is almost a must what with the heat, we don’t like heating up the house with a stove and especially the oven running for an hour or so. Even left over pizza, we figured out during a kitchen re-model how to warm up pizza on the grill!
The mainstay is my teriyaki sauce I use on almost all meats once in a while. It is “semi-homemade” as I mix pre-bottled sauces to make it.
I use Kikkoman teriyaki and soy sauces as they are a Japanese brand.
- 1 cup teriyaki
- 3 tbl. soy sauce
- 3 tbl. sesame oil (non-toasted)
- 2 tbl. honey
- 2-3 cloves crushed-minced garlic
- 1 tbl. toasted sesame oil
- 1 tsp. ginger (optional)
I mix the honey in good with one of those ‘springy’ type gravy whisks, mix all good. May be injected as well.
I will be blogging grilled dinners and this is the teriyaki sauce I will be referring to with a link back.