Schoolhouse Grilled Pork Loin

This is a delicious and easy way to fix a generous quantity of meat. It stays moist, has a crisp crust, and is deliciously spicy. We get at least two meals out of it (gasp!). Important safety note: do not remove the meat thermometer (which has been in the closed grill) from the meat with a hot pad, set it down, and then moments later pick it up with your bare fingers. This will result in your having to carry ice in your right hand for the next eight hours. Trust me.


*Schoolhouse Grilled Pork Loin*

Early in the day, remove the pork loin from its wrapper and lay it on a piece of heavy-duty foil. Sprinkle it *generously* with any seasoning mixture. I adore Cajun seasoning on the pork loin and use it with a heavy hand. Make sure to roll the meat to get your dry rub on all sides. Roll it up in the foil and pinch closed, and set it back in the fridge for now.

I use a gas grill, which is so straightforward. For charcoal, you're on your own.

If you remember, pull your meat out of the fridge about half an hour before you want to start grilling. Then preheat the grill on high for a few minutes. Then turn off the burners on an entire half of the grill. That's where your meat goes. Throw it on there. Leave the other two burners on, the closer one on medium and the farther one on high. Close the lid. After fifteen minutes, turn the meat over. I generally leave it on about an hour, turning it every fifteen minutes. The outside gets to be a rich mahogany. Just slice it open to peek if you're not sure about doneness, but 45-60 minutes, if it's a big loin, is what you're looking at.

Yesterday I did this (complete with burns), and used about a third of the meat diced in a pasta-vegetable salad with lots more Cajun seasoning in the dressing. That was good!

The rest is waiting to be thinly sliced and served with risotto for Sunday dinner.

Be careful!