The funny thing about spring is that one day it’s cool and blustery and the next it’s too hot to think about using the oven for prolonged periods. Yesterday I didn’t want to have the oven on any longer than I needed while making the strawberry rhubarb pie, so I opted to cook our dinner on the grill. I love my grill. Yesterday I found a new reason to love it.
I grilled a half pork loin. I first rubbed it with crushed garlic and rosemary and then set it on the grill, fatty side down. My grill has a thermometer of unknown reliability, but I think it’s not too far off. I kept the temps between 300 – 400 F; most of the time the gas was at the lowest setting. I grilled this loin for about 1.25 hrs, turning a few times and watching for flare ups. It came out beautifully. This is something I’ll do again and again. I served it with salsa, corn on the cob, asparagus, and green salad.