Your grill itself doesn’t need to be a raging inferno. High heat is for steak. For pork loin, we want a medium-hot setup.
Aim for 350°F to 400°F on the grill. This gives you a beautiful crust without incinerating the outside before the inside is done.
Think of your pork loin as a shy celebrity. It needs a warm, steady spotlight, not a volcano. Indirect heat is your friend here.
Pork Tenderloin Cooking Temperature Chart at Dollie Guth blog
Set up a two-zone fire. Sear it over direct heat for two minutes per side. Then slide it over to the cool side, close the lid, and let the gentle heat do the work.
Why You Shouldn’t Trust Your Eyelids
You cannot tell if pork is done by looking at it. Your eyes will lie to you. So will the old “cut into it” method, which just lets all the juice run out and cry on your cutting board.
You must use a thermometer. A good instant-read one. This is non-negotiable.
Think of it as a professional tool for an amateur chef. It costs $15. It saves you $25 worth of ruined meat. Math for the win.
