We picked up a 4 lb. Pork End Loin bone-in, gave it a good massage with a homemade rub. In the refrigerator for 4 hrs. Then onto the grill set at 225 for an hour. Put the Dutch oven in with a batch of scalloped taters, lid on for 2 hours, upped the temp to 350, took the lid off taters, added a handful of parmesan, and cooked all until roast registered 170, about 45 min. Rested meat for a bit, and sliced up. Served the pork loin and scalloped taters with thyme braised brussell sprouts. A glass of Italy's finest rounded out our first of many meals I hope....on this grill!
Cheers!
Gene
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