I love cooking on my gas grill but when I grill pork, it always comes out though.?

Question

How can I grill pork and have it come out tender?

Answer 1

you could try wrapping it in tin foil than cook it on a lower heat. that would slow cook it and keep the moisture in. or perhaps some meat tenderizer

Answer 2

There are 2-3 ways to have meat come out tender. One is the quality/cut of the meat. Pork tenderloin will be more tender than pork chops just as beef tenderloin is more tender than a top sirloin. Another way is to marinate the meat. A marinade is usually an acid, (such as wine, vinegar, orange juice, etc..) an oil, seasonings, and an emulsifier which is something that will hold the 2 together. Ketchup, mustard, steak sauce are good emulsifiers. The acid will break down the meat to make it more tender and the other items add flavor. With pork a good acid is apple cider vinegar (fyi). The other thing to try with your gas grill is to turn down the heat. The slower the meat is cooked, the more the meat will get broken down. Another thing is to wrap the meat in foil (with a marinade would be better) and cook it very slow on very low heat (you will lose some of the gas/charcoal taste but it will be tender as anything. Good luck and I hope this helps you.

Answer 3

I was just reading an article about that very thing this morning. There is a website that I have really enjoyed called America's Test Kitchen. It's by the editors of Cook's Illustrated magazine. They test out recipes and appliances and post their results. I have their 2006 cookbook that talks about grilling pork. Try their website: www.americastestkitchen.com. Good luck.

Update: here's the link for cooking pork on grill:

http://americastestkitchen.com/login.asp?did=2311&LoginForm=recipe&iSeason=6

Answer 4

Try marinating it first. Also cooking it over a fairly hot grill for a shorter amount of time may help. Long, low temperature cooking tends to dry and toughen any meat.

Answer 5

OK...take a deep breath, relax and follow me. Marinate your chops for about 4 hours for best flavor. Remember to save some for basting. About one cup to be safe. Keep the gas grill at a low temp, pre-heat for about 20 minutes. When you put the chops on, baste. Wait about 10 minutes, flip, and baste again. Keep repeating til chops are done. Depending on the thickness, should take about 40 minutes. If you are in a hurry, turn up the temp and turn them into leather...lol Some things are Worth waiting for. Enjoy!!

Answer 6

The problem is that rigamortis has already set into the pieces of animal flesh you have bought. Next time, have it fresh and slaughter the pig by your grill. That way you can just hack a piece off the animal cacass and grill it right away. Make sure it's ok with the neighbors though. Pigs scream loudly.

Answer 7

Brining Pork

Keep it moist and tender by brining first
Brining any meat can add a significant amount of water to it before you cook to make meats juicier and tenderer. You can actually increase the total weight of a cut of pork by 15% or more. While this is purely water weight it is liquid that takes time to cook out. Therefore the amount of water that remains in a piece of meat during cooking can increase greatly. This makes it moister and tenderer.
The basic formula for a brine solution is 1 cup of salt (preferably without iodine) to one gallon of water. This is a very good rule to follow. While under-brining won’t have a negative effect of foods, over-brining can be disastrous. Either using too much salt or brining for too long will leave you with a cut of meat that is too salty to eat. Don’t worry about the 1 cup of salt that’s only 1 tablespoon per cup or water.
The solution should be salty to the taste but not thick with salt. This formula assumes that you are using regular table salt. If you are using a coarser salt, like kosher salt you will want to add more, about 1 1/2 cups per gallon. This is because kosher salt weighs less by volume.
When it comes to the amount of time you want to brine something it is more important not to brine too long than not long enough. While some cuts of pork can use days in a brine, even a relatively small amount of time can be helpful. Pork generally takes a long time to get the full effect. Now I wouldn’t bother brining a cut of pork if you didn’t have at least a few hours but with smaller cuts even 3 or 4 hours can do the trick. Do not; however go longer than the times on this chart.

Pork Chops (about 1 to 1 1/2 inches thick) - 12 to 24 hours
Whole Pork Tenderloin - 12 hours
Whole Pork Loin - 2 to 4 days

Brining times are not only determined by the weight and thickness of meat but also by the grain of the meat. Pork tenderloin takes less time to brine by weight than do pork chops because the long running grain pulls the brine into the meat.

The most basic seasoning that you want to add to your brine is a sweetener. This can be sugar, brown or white, molasses, or maple syrup. As a general rule add 1/2 cup of sweetener per gallon of brine. As for how much brine you will need, consider the size of the container you are going to use and the size of the meat you want to brine. A brine solution should be enough to completely submerge the meat you want to brine.

Additional seasonings can be derived from any recipe you might be using or your own preferences. Herbs and spices as well as garlic and onions will add flavor to pork. Try not to overpower the flavor of the pork but just add a hint of flavor. Garlic and onions should be minced or chopped to expose the maximum amount of surface area to the brine solution.

Answer 8

You're just over-cooking it, my dear. Sear the outside over high heat, and then just go slowly. You want to maintain the juices

Answer 9

Need to marinade it and cook slow.