Some of the most popular cuts of pork are boneless. The pork tenderloin, for example, is often sold boneless, since the ribs connected to the loin are often removed and sold as their own product. Many pork chops are also prepared boneless, although bone-in options are available. Although cooking meat with its bones can help enhance the flavor, boneless cuts are easier to work with both as a chef and with guests. Only a few types of pork are recommended for grilling, as other cuts can become dry and tough when prepared in this manner. If you have boneless pork meat for grilling, such as the cuts mentioned, the procedure for effective cooking is simple.
Preheat your grill to medium heat. If you are using charcoal, build the briquettes pile until it is about four inches from the grate of the grill.
Add any seasonings to the pork, if desired. Salt and pepper are common seasonings, but if you are health conscious and trying to stick to low-sodium foods you can use dried herbal seasonings or rubs like garlic to enhance the flavor of the meat.
Place the boneless pork on the grill. In the case of boneless pork chops you will want to cook for six to eight minutes on each side for every 3/4 to 1.5 inches of thickness, according to the USDA. A tenderloin will need a longer cooking time, between 15 and 25 minutes for a 1/2 to 1.5-pound roast, and you should rotate the roast 90 degrees every five minutes to help cook the meat all the way through and evenly on both sides. Pork patties should be cooked about 8 to 10 minutes total for every half inch of thickness.
Remove the pork from the grill when the juices run clear -- initially it will be red, but as the blood cooks and clears you will see clear juice escaping the meat. This indicates the meat has cooked all the way through.
If you are unsure of how well the meat has cooked through, use a meat thermometer and cook the pork to an internal temperature of 140 degrees Fahrenheit. At this point the meat will be safe for consumption.