1, 10-bone pork loin kosher salt coarsely ground black
pepper
The
day before
1.
Put just about as much kosher salt on the pork loin as will stick. 2.
Sprinkle with coarsely ground black pepper. 3.
Refrigerate overnight.
The
next day, two hours before grilling
1.
Remove the loin from the refrigerator. 2.
Let stand 2 hours. 3.
Grill the roast on a hot grill to impart grilled flavor into the pork and
to mark
the meat. 4.
Roast in oven at 400 degrees until the internal temperature registers
120
degrees-130 degrees. 5.
After the internal temperature reaches 120 degrees-130 degrees, remove
the
roast. 6.
Let the roast stand and rest for 15 minutes before carving.
