Grill/Barbecue
Grilled Pork Loin with Garlic
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1 Review
The G.
June 10, 2012
I love this recipe and I'm making it right now. However, I would sear the loin over direct heat and then move it to indirect heat to let it finish low and slow. Finishing it slowly will help make the loin even more tender and, dare I say, garlic-y-er. Thanks for this recipe!
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