- 1). Unpack your loin of pork and lay it flat on a chopping board. Tenderize the loin by striking it firmly using a tenderizer, holding the handle and hitting all parts of the pork's surface as if you were hammering a nail. Use the back of a knife (not the blade) if you do not have a tenderizer, making sure you strike all parts of the loin, which will flatten it down somewhat over time. Turn the loin over once you have tenderized one side and repeat the process thoroughly.
- 2). Consider seasoning your loin of pork with spices and seasoning. Cooks.com recommends spreading a small amount of butter on the pork's surface and sprinkling fine garlic powder and Worcestershire sauce over the meat's surface. Think about other flavors that are complementary to pork, such as Dijon or English mustard, honey mustard, port wine or cherry sauce. Spread seasoning or sauces evenly and thinly, as layering it on too thick can overwhelm the palate and leave you with an unpleasant dining experience -- you can always add more seasoning or a side sauce later.
- 3). Place your pork loin on the grill pan and situate the pan under the heat of the grill. Wait for at least five minutes, but usually more like eight minutes, before flipping your pork over and cooking the other side. Make your judgment on turning the meat based on your experience, looking for when the pork's surface has changed from a light pink to an off-white color.
- 4). Cook the other side of the loin of pork for at least five and as much as 10 minutes before testing whether your loin is cooked. Cut the loin in half and, if you see any pink in the middle of the loin, continue to cook it if you want to be particularly cautious. If you do not want to cut the loin in half, however, take the fork and press firmly on the loin's surface --- if the juices from the loin that envelope the fork are clear, your meat is cooked; if the juices are any other color, continue to cook your loin.
- 5). Remove the loin from the grill once you are satisfied that it is cooked to perfection and serve.
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