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  • How Long Do You Grill Pork Loin Per Pound?

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    Introduction

    Whether you are grilling outside on the grill or in the broiler oven, there’s nothing quite as tasty as a grilled pork loin. But if you are inexperienced with cooking this particular cut of pork you may have some questions: How long do you grill pork loin per pound? What grilling techniques should I know about? With what shall I flavor the pork? We will address each of these questions and provide you with insightful tips that will help you make the perfect pork loin dinner for your family.

    Cooking Time — The Short Answer

    The complete answer to the cooking time is a little more involved than simply telling you an amount of time per pound and a temperature to cook this cut of pork and expect it to be done perfectly when the time is up. However, if you were to be given a fairly accurate short answer concerning the cooking time of a pork loin, it would be this: About 22 minutes per pound at about 350 degrees Fahrenheit.

    Please understand that there is more to cooking a pork loin than simply pre-heating a grill or an oven to a certain temperature, set the timer, and expect excellent results. Please allow an explanation that will give a little more information before you run off and set the meat on the grill.

    The Complete Grilling Procedure

    The first thing to do, whether you are cooking on the outdoor grill or in the broiler oven, is to sear each side of the pork loin with high heat. Searing it will help keep in the moisture so you end up with a very tender and juicy cut of pork. Cook the pork loin on direct high heat for about two (2) or three (3) minutes on each side of the pork loin. Sear the lean side first, then the fat side. When turning any meat, do not use a fork as it will puncture the seared surfaces of the meat and allow moisture to escape easily. To preserve the moisture always use a pair of tongs to turn meat.

    — On the Grill:

    I am among many Americans who love the taste of foods cooked on the outdoor grill. And what better meat to cook on the grill than a pork loin? Most people don’t think of cooking a “pork roast” on the grill, and technically a pork loin is a pork roast. But because of its narrow thickness, it is the ideal “pork roast” to cook on the grill.

    When grilling, there are common processes to follow regardless of which kind of grill you have.

    1. Pre-heat the grill for searing.

    2. When grilling on an outdoor grill, turn the meat often to simulate a rotisserie. A pork loin should be turned every few minutes to cook evenly and retain its moisture.

    3. In order to preserve the moisture, always use tongs instead of a fork to turn meat.

    4. Searing meat requires that it is exposed to direct high heat for two (2) or three (3) minutes on each side.

    5. Pieces of meat, such as a pork loin, that are larger than chops or steaks should be cooked on low, indirect heat at around 350 degrees Fahrenheit. If your grill has vents in the lid, cook the pork with the vents open.

    6. A meat thermometer should be used to ensure that the pork loin is between 160-170 degrees Fahrenheit on each end and in the middle. For pork 160 degrees Fahrenheit is medium well and 170 degrees Fahrenheit is well done. Below 160 degrees Fahrenheit you risk food poisoning or worm infection. It is best to check the temperature about 10-15 minutes prior to the completion time so you can make adjustments to the cooking time.

    Once the pork has been seared on each side, follow these instructions for various types of grills…

    • Charcoal Grill: Separate the charcoal into two (2) piles on either side of the grill to allow the pork loin to be laid between them.

    • Gas Grill – Two Elements: Lay a piece of aluminum foil across the middle between the two elements and lay the pork loin on the aluminum foil. Cook on low heat.

    • Gas Grill – Three or More Elements: Turn off the inner elements and allow only the outer two elements to cook on low heat. Lay the pork loin half way between the operating elements.

    — In the Broiler Oven:

    In the cold weather of winter you may not want to do any outdoor grilling. When using a broiler oven you should follow similar procedures as grilling on an outdoor grill. Always use tongs instead of a fork to turn meat. And a meat thermometer should be used to be sure that the pork loin is between 160-170 degrees Fahrenheit on each end and in the middle. For pork 160 degrees Fahrenheit is medium well and 170 degrees Fahrenheit is well done. Below 160 degrees Fahrenheit you risk food poisoning or worm infection. It is best to check the temperature about 10-15 minutes prior to the completion time so you can make adjustments to the cooking time.

    1. Pre-heat the broiler and broiling pan for 15 minutes. If your broiler has multiple heat setting, then set to high broil.

    2. Set the pork loin on the broiling pan fat side up to sear for three (3) minutes.

    3. Turn the pork to fat side down to sear for another three (3) minutes.

    4. Turn off the broiler and turn on the oven. Bake in the oven at 350 degrees Fahrenheit on the broiling pan, fat side down, for the remainder of the time.

    5. Make sure to check the inner temperature with the meat thermometer at both ends and in the middle about 15 minutes prior to completion of cooking time in order to avoid over cooking.

    — Rotisserie Oven:

    Interestingly enough the pork loin will come out more tender and juicy when cooked in a rotisserie than either the outdoor grill or broiler oven. A meat thermometer should still be used to be sure that the pork loin is between 160-170 degrees Fahrenheit on each end and in the middle. For pork 160 degrees Fahrenheit is medium well and 170 degrees Fahrenheit is well done. Below 160 degrees Fahrenheit you risk food poisoning or worm infection. It is best to check the temperature about 10-15 minutes prior to the completion time so you can make adjustments to the cooking time.

    Because the rotisserie cooks meat faster than either the outdoor grill or the broiler oven, you may need to reduce the cooking time to about 18 or 20 minutes per pound. It is still recommended to use a meat thermometer. However, because the rotisserie automatically sears all sides of the meat there is no need to sear the pork.

    Let It Stand

    For juicier, tenderer pork loin, when the pork loin has finished cooking let it stand at room temperature for 10-15 minutes before serving.

    Flavor/Seasoning

    A pork loin can be marinated in your favorite flavor marinade in the refrigerator overnight. You will likely find marinades at any supermarket. If you marinate in the refrigerator overnight, you’ll need to puncture the meat several times to allow the marinade to soak into the meat. Follow the instructions on the package of marinade.

    Many cooks prefer to use a dry seasoning rub. Seasoning your pork loin is as easy as liberally coating with season salt, garlic powder, and pepper, then rubbing the seasoning into the meat. You can also place the seasoned meat into a plastic bag and leave it in the refrigerator overnight.

    There are also injection methods of marinating that would NOT require overnight marinating. In addition to injection marinating, there are also methods of injecting solid objects such as chopped garlic, chopped onions, or chopped pineapple.

    If you prefer sweeter pork, apple sauce or apple butter (or even pineapple puree) can be injected into the meat of the pork loin. Or a slit can be made down the middle of the pork meat and the apple sauce or apple butter (or pineapple) can be inserted and the pork tied with string every one (1) or two (2) inches according to how you will cut the pork loin when it is done cooking.

    Summery

    In this article we have discussed the answers to questions such as: How long do you grill pork loin per pound? What grilling techniques should I know about? How shall I flavor the meat? If grilled properly a pork loin with all the trimmings will make a wonderful and delicious meal that your family will absolutely love.

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    Source by Michael T. Conway

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  • How to Cut 3 Pounds in an Hour Before a Wrestling Match

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    Amateur wrestling, high school and college, besides being an extremely physical strength and skill dependent sport, is a game of weight. To posses the strength of a 160 pound person, but physically confront, by wrestling, a person with the strength of a 145 pound person, by dropping weight in order to equal your opponent, is normal practice. There’s nothing illegal about it, we’re not talking steroids or some physical enhancing drug. We’re talking controlling your body to reach goals your mind has set.

    Besides, there is a science to dropping weight. Do it incorrectly or too quickly and you will not only lose your advantage, you’ll give your opponent a huge advantage by dehydrating and losing strength. You’ll enter the match tired and sluggish, the exact opposite effect you were striving for.

    Let’s get one thing straight before we begin, you can not lose 3 lbs of body fat in 1 hour, not unless you cut an appendage off and that’s not an option. However, you can lose 3 lbs of overall body weight by losing water weight. Remember Biology 101, the body could be consisted of 75% water, depending on the person’s physical make up. The fatter the person the greater the difference in water weight than a muscular person, for example.

    So what we really are attempting to do is rid the body of water (fluid), which will translate into less body weight. So how do we safely do this?

    The first matter we must address is our diet, and I’m not talking just eating healthy, I’m talking eating sodium free. Salt, is the number one reason a healthy person retains water. There are other health reasons which cause the retention of water, but those do not apply in our case.

    Therefore, if we eliminate as much salt from the body as possible, the body’s resistance to losing fluid decreases making it easier to pass water weight through perspiration.

    Perspiration if you recall, is the body’s natural function to cool itself when temperatures rise above normal. Therefore, we must create heat to raise the body’s temperature and force it to cool itself by perspiring.

    There are probably many different methods, some complex such as water pills which causes a person to continually urinate, to rid the body of fluid, but we’ll use an old tried and true method. Sweating.

    Dress yourself in warm clothing such as sweat shirts and sweat pants. You notice I use the plural form of shirts and pants because you will put on layers of these clothes, at least two layers and three if possible.

    Be sure to wear a hat of some sort, preferably a winter sock hat, as the body gets rid of a tremendous amount of heat through the head. We don’t want that to occur in this situation. We want to retain as much internal heat as possible.

    Exercise vigorously for at least 10 minutes. This can be jogging, either in place or around the gym, jumping jacks, what ever you find comfortable, but which will work up a good sweat.

    After creating a good sweat, lay down and have someone wrap you in a blanket or wrestling mat. This will cause the body temperature to remain high after exercising, which will continue to extract fluid through perspiration.

    After 20 minutes, unclothe and weigh in. You most likely have lost more than three pounds, but if not, you still have time to redress, with dry clothes, and repeat the procedure.

    As with any drastic or sudden body change, there are dangers associated with this procedure. Never perform this procedure alone. Always have a coach or an wrestler with quick access to the coach, with you at all times. After making weight, re-hydrate with drinks such as Gatorade which are high in electrolytes.

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    Source by Jim Bain

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  • New Book Removes Fear From Sales With Practical, Easy-To-Implement Techniques

    New Book Removes Fear From Sales With Practical, Easy-To-Implement Techniques

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    As a small business owner, I found Greg Andersen's Small Business Sales, WTF (Without the Fear) full of practical advice, new ideas, and down-to-earth common sense to help me rethink my sales approaches. Andersen has been in sales for many years in the printing business, but the advice he offers is applicable to anyone in sales, especially small business owners who may be wearing all the hats themselves or unable to focus on sales because they're too busy looking after everything else.

    Small Business Sales, WTF is divided into two sections: Pre-Sales Planning, in which Andersen discusses products, going to market with products, creating a sales environment, and then The Sales Process, in which he explores how to find customers, make contact , get the opportunity to sell to the customer, execute the sale, and then follow up with and retain the customer long-term. Andersen walks readers through each step of the sales process, providing practical and personal examples of what has worked for him that readers can easily model or put their own spins on.

    Andersen writes in a humorous but tell-it-like-it-is style to dismiss myths about the sales process and cut through sales jargon to get to what the reader really needs to know. For example, early in the book, he has a list of "Words / Phrases you will not hear in my book." Among the phrases included is "Belly-to-Belly" to which he responds, "Gross. How about face-to-face." Another phrase is "Low Hanging Fruit," which he says does not really exist, and still another is "Hook," which he finds insulting because it assumes customers are suckers or fish. Instead, Andersen prefers to treat his customers like human beings and rather than "close the sale" come to an "agreement" between two parties who trust and respect each other.

    For most people, sales can have a bad name. No one likes being sold to, and people who reluctantly take on a sales role are aware of that and often fearful of selling. Andersen teaches readers how to remove the fear of sales by rethinking what sales really is. Most people dread the "cold call," so Andersen talks about instead viewing sales as "demand generation." It's about looking for where there is a demand for your services and then providing the product or service to fulfill that demand. It's also about listening to customers.

    Andersen states: "When all is said and done, only a few methods of outreach will really get you in contact with a prospective new customer-the phone, letter writing, a trade show, and email. What really counts is the technique you employ . " He then provides creative examples of how to handle sales through each of these approaches, as well as discussing social media as a sales strategy. His examples are drawn from personal experiences, from his days as a shoe salesman at Nordstrom to his current sales role in the printing industry. Best of all, he even includes copies of letters he has sent to clients. His techniques are simple and straightforward, so anyone, no matter how scared of sales, can implement them.

    Of course, there will be difficult clients or people who don't want to hear how you can help them. Andersen provides strategies for getting past the gatekeepers to the decision makers. He reveals his research techniques, which are quite clever and even include looking at prospective customers' job postings to determine who in a company is or will be in a buyer position for his product.

    When facing resistance from a potential client, Andersen realizes it's not always about him, his approach, or his product. I loved the following invaluable point he made: "Another way I like to approach these challenging situations is to remind myself that all these excuses mean the customer is probably protecting his current vendor. If he is being loyal to his current vendor, some day he will be loyal to me. Stay positive. " Personally, I know this is true as a business owner. If I have a vendor providing me with a good service at a good price, I feel loyal to that vendor and am not willing to change. Such clients may be resistant to change, but they are the ones you want because they are loyal. Andersen shows how persistence pays off in these situations. Sometimes he makes contact with customers who are not in need of his services right then, but years later, he secures business with them, and even if at first he doesn't get the level of business he wants, they often will give him some business as a trial and then he can work his way in to larger sales with them.

    Perhaps what I liked most about Andersen's approaches is that he truly believes in being responsive to clients. I cannot stress enough how frustrated I feel when I send an email to someone who does not reply to me for several days. I am personally always very responsive to my clients and usually reply within hours if not minutes. Andersen points out that even if you don't have an answer to a client's problem or you can't take the time to respond to a question at that moment, a simple response like, "I'm on it," lets clients know you will get back to them and then they can quit worrying about their problem and go on to the next item on their to-do list until you do get back to them. In other words, Andersen is always in favor of reassuring the client that you will do what you say and provide reliable and quality service.

    Altogether, Small Business Sales, WTF does take a lot of the fear and stress out of sales. I believe most readers will be pleasantly surprised by this book; they'll read Andersen's stories and examples and say to themselves, "I can do that," and even find ideas of their own popping into their heads as they build off of Andersen's advice. Whether you are a small business owner with absolutely no sales experience, are just starting out in sales, or have been in sales for years, there are plenty of nuggets of advice here that can make your sales process easier, more lucrative, and all around more enjoyable.

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    Source by Tyler Tichelaar

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