Got a good size (2.5-3.0 Lbs) porkloin that I plan on cooking on the grill. Here is the plan so far, roll cut, stuff with a mushroom/wine/butter mixure, roll and truss, sear over direct heat then finish over indirect to about 165 F internal. Thinking of a mustard wine reduction for sauce, but not to sure that will pair well. Tempted to wrap it in bacon (think it might pair well with a Zin). Hounds what do you do with a pork loin on a hot day? Thanks in advance.
will be serving with grilled veg.