I marinate in a mix of Italian dressing, lemon pepper, a little soy and Worcestershire sauce, and then dust with Italian seasoning before it hits the grill. Cook till its done and not a second longer. Dry pork loin is not fun.
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18.5" OTS, 22.5" OTG, CB Silver(Rip), Vintage Coleman Bullet, Pit Barrel, UDS
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