Salting the pork loin for a day or two before cooking it helps it stay moist and juicy, not to mention flavorful, when you cook it. Think of it as "dry brining"—easier, less messy, and just as effective as brining.
- Sprinkle pork loin all over with 1 tsp. of sea salt. Place in a bowl or large sealable plastic bag, cover or seal, and chill overnight or up to 2 days.
- Prepare a grill for indirect medium heat. Pat pork dry and brush or rub with about 1 tsp. of vegetable oil. Set over direct heat on the grill and sear, turning when grill marks appear, about every 5 minutes, for 15 to 20 minutes. Move pork loin to indirect heat and cook, covered, until cooked through, about 30 minutes.
- When pork loin is cooked through, remove from grill, cover, and let rest about 15 minutes.
- Slice pork and serve hot or warm.
People tend to like mustard and mustard-based sauces with pork. If you're feeling a bit adventurous and kicky, though, may I suggest this Cilantro Mint Chutney instead? Yum! Also, for the record, these Grilled Plums are fabulous with a grilled pork loin.