I present to you - grilled pork loin!
Mmmm. Oh yeah.
Take one pork loin (ribs optional) - take a paring knife and trim the fat. Also, while you've got the knife in your hand, pierce the loin liberally. Create a wet rub and lather liberally, remember to jam the rub into those knife crevasses as well!
My mix that day: grapeseed oil, 3 cloves of crushed garlic, zest of 1 orange, 1 shallot finely chopped, dried thyme and salt and pepper.
My theory with grilling larger pieces of meat is to let it cook - let it sit on the grill on one side for about 10 min and then turn. Let the fat and meat sear and release - it will happen! Don't agitate the meat too much or it will become rubbery and dried out. Turning it evenly will ensure consistent cooking as well - remember to let the meat rest for the juices to resettle!
Pair with a crisp summer (or spring) coleslaw and a slice of reheated lasagne.