Another gift from the noble pig, the loin is an imposing piece of meat that does very well on the grill if you put the loin on the side with the burner(s) off (or the side with no charcoal) and put a smoke source on the hot side. With top down on your grill, it acts like an oven, only better, and the smoke will flavor the meat without taking over. Brining helps to retain moisture and season the meat consistently, and the garlic brings it all home. Oink oink!
Hot-Smoked Garlic-Studded Pork Loin
2- to 3-pound pork loin
3/4 cup kosher salt
3 quarts water
6 large cloves garlic, peeled & quartered lengthwise
1 tablespoon olive oil
freshly ground black pepper
Combine salt & water in 1-gallon tupperware or similar container; stir or shake until salt is dissolved. Place loin into brine, cover, and refrigerate for 3-4 hours. Prepare grill for hot smoking. Remove loin from brine, rinse well, & dry. Using a narrow paring knife, poke slits evenly throughout loin and fill with garlic quarters. Coat loin with olive oil and grind plenty of pepper on all sides.
Preheat grill with smoke source and sear top & bottom of loin over high heat, about 3 minutes per side. Roast on cool (indirect) side of grill at 375º until temperature in middle of thickest end of loin is at 140º, 1-2 hours, depending on size of loin. Remove from grill, tent with foil, and allow to rest for 20 minutes. Slice and serve.
