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Pork Loin on the Grill - 7-6-5 method

Let me preface this by saying that my wife had given up on ever making pork loin. She tried to cook it in every way possible including a long, slow cook in a crockpot with lots of liquid, but everything she tried turned out to be tough and dry.

Then a friend of mine, in an off-hand comment, said he had cooked a pork loin using the 7-6-5 method and it turned out fantastic. Since I have never seen this method mentioned here, I thought I would write it up.

The 7-6-5 Method

1) Heat up the grill as hot as it will go. I used a gas grill and the temp showed 600 degrees. If yours will go higher, you might want to scale back a bit.

2) Put the loin on for 7 minutes with the grill closed.

3) Turn the loin, and grill for 6 minutes with the grill closed.

4) Turn off the grill, and let the loin sit for 5 minutes as is, with the cover closed.

Eat.

We've done it three times now and can't say enough about it.

On a thick loin, it might have a pink center, which this household doesn't mind a bit. If you want it a little more done, you might try 8-7-5.

We still are awed by the tenderness and juicy-ness of this cut of meat done in this fashion.

We marinaded with a Korean BBQ sauce but no other prep. No brining.

Give it a try!
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