Isn't that what they call pork? Well I'm a big fan of pork loins cooked on the grille. For many reasons but one it's easy, and two it's fast.
When at the market try to get a plain old pork loin, not one that been injected with flovoring. Don't want a butcher dictating what is in my meat.
I marinated this particular piece in mojo , which is a bottled Cuban sauce. Of course how and what you cook your pork loin does influence how you prepare your leftovers. Watch the temperature (approx 140-145*) and remember this still cooks once removed from the grille. Place on a platter tented with foil while you finish roasting some fresh veggies, your choice. For this I did fresh yellow and red bell peppers and some cute tiny yukon gold potatoes. This meat is so tender you can cut it with a fork.
