Small pork loin - suggestions?

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Biloxidman

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I have a small (1.5 lb) pork loin to put on the grill tomorrow. Usually with larger ones I loosely foil and cook to an internal of around 150. I'm thinking of putting it in a foil boat with some liquid. Any other suggestions?
 
Leave the foil in the pantry, cook to 135-140, then rest for 20-30 min on the counter before serving. During the rest, temp will continue to rise and be right around 145-150.

You can do a reverse sear on these just like a steak or beef roast.
 
Sat in open foil to catch the juice. Both came out great. Even a good smoke ring on one!

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