Good morning, grillers! I could use a bit of help. I'm preparing a 2-lb. pork loin roast today, having split it open, smeared with a paste of rosemary, garlic, olive oil, S+P, tied back together and covered in same paste to marinate for a few hours.
I'm set up for indirect grilling, but have a question. Should I :
1. Just set it directly on oiled grates with a drip pan below, or
2. Brown it first, then set it in a roasting pan to finish?
Many thanks, all!