Grilled pork loin is exceptionally lean and flavorful, making it ideal to cook on a gas or charcoal grill. With a few simple tricks, you will find it is easy to grill pork loin to perfection over an open flame!
I have a thing for pork loin. I always have. It is cheap, flavorful, and did I mention cheap? Back when I was young, broke, and single I used to survive on $50 a week for groceries. Pork loin was my 'indulgence purchase'. This lean cut of meat tasted way better than chicken breasts and I could stretch a pork roast into multiple meals. It's the poor man's tenderloin.
The mild flavor of pork loins makes it ideal for grilling. Like my Grilled Country Style Ribs, the meat really soaks in the flavor of the grill, making it infinitely better than anything roasted in your oven.
However, since pork loin is fairly lean, you have to be careful not to overcook it, or it will dry out. Also, since it is such a large cut of meat avoiding high temperatures is best or the exterior will dry out before the interior is cooked.
Ingredients and Substitutions
- Pork loin - A pork loin roast is different than a pork tenderloin. Since the loin is larger it is important to buy the right cut of meat to ensure it cooks properly.
- Seasoning - I enjoy the robust flavors of paprika, black pepper, onion, garlic, and mustard powder blended together. However, if there is another recipe you find that sounds better to you, you can still follow my cooking process even if you aren't using the same seasoning.
I love this recipe because you can use the seasonings I list or your favorite dry rub. Either will work great. However, I would avoid using a rub with too much brown sugar, as it tends to burn quickly.
How to grill it
To make this grilled pork loin recipe, begin by trimming off any silver skin on the pork loin with a sharp knife prior to cooking. Next, pat the meat dry with a paper towel and rub the loin with oil. The oil helps the seasoning stick when you dust it liberally with your seasoning mixture.
The best way to grill pork loin is to use indirect cooking. The basic premise of indirect cooking is to have your heat source on the opposite side of the grill from where you place your meat. This creates a more gentle heat around the pork loin, allowing it to more slowly come to temperature. If you set the pork loin on the grill grates directly over the heat source, the high temperature would dry, blacken, and burn the exterior before the interior was safe to eat.
Tip: For best results, I recommend letting your pork loin come close to room temperature prior to cooking.
A 4-pound pork loin takes me 1 hour and 45 minutes to grill with a grilling temperature of around 325 degrees. However, this isn't an exact science since the size of your pork loin and grill temperature fluctuations will cause your total cook time to vary.
Grilling Hack: My secret weapon when grilling roasts is this double probe digital thermometer. Seriously the best thing ever. I stick one probe into the thickest part of the pork loin to monitor the internal temperature and rest the second probe on the grill grate next to the roast to monitor the temperature of the grill.
Let the loin rest for ten minutes after grilling to allow the natural juices to settle, then slice and serve.
What sauce to Serve with this dish?
This pork loin is very flavorful on its own, however, if you want a sauce to pair with it I recommend my homemade barbecue sauce or my honey mustard recipe.
Storing Leftovers
Leftover grilled pork loin should be stored in an airtight container in your refrigerator and enjoyed within five days. It will be best to reheat it in individual slices gently in a skillet set to medium or medium-low heat. My personal recommendation is to use leftovers to make an incredible pork loin sandwich.
Grilled Pork Loin
Equipment
- Outdoor Grill
Ingredients
- 4 pound Pork Loin
- 1 tablespoon Cooking Oil (such as Olive Oil)
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Paprika
- ¼ teaspoon Mustard Powder
- ¼ teaspoon Ground Pepper
- 1 dash Cayenne Pepper
- Salt (as needed)
Instructions
- Rub room temperature pork loin with cooking oil and lightly salt all sides of the pork.
- Mix remaining seasonings together and liberally dust all sides of the pork roast. Any unused seasonings can be discarded.
- CHARCOAL: Light 1 charcoal chimney full of briquettes and pour onto far side of the grill. Place pork loin on the opposite side of the grill.
- GAS GRILL: Set burner on far side of the grill to medium heat and place pork roast on the opposite side of the grill.
- Adjust grill temperature to be near 325 degrees by adjusting vents on charcoal grill or burner on gas grill.
- Rotate pork roast every 15-30 minutes to ensure each side cooks evenly.
- Pork loin is done when the internal temperature reaches 145 degrees when the center of the meat is tested with an instant-read thermometer, approximately 1 hour and 45 minutes.
- Remove from grill and let rest for 10 minutes. Then slice and serve.
Notes
Nutritional Information
This recipe was originally published on FoxValleyFoodie.com July 27, 2018.
Sean Jakubowsky
We really liked this rub used on a pork sirloin roast.
Daniel
Planning to try this recipe and technique tomorrow just wondering whether or not Planning to try this recipe and technique tomorrow just wondering whether or not I should have foil for a small pan under the loin to hold any juices or if I should just lay this directly on the grill
Fox Valley Foodie
Throw it directly on the grill so the flavor of the smoke isn't being blocked by foil.
John L
Tried your recipe with a 6 pound pork loin on my smoker with apple wood chunks. It is a great recipe. I will save this for future cooks.
Luz Collazos
Hi,i have 8 pounds pork lio,how long should I cook it? Thanks
Fox Valley Foodie
The cooking time can take longer for larger pieces of meat. I recommend using meat thermometer that you can leave in during cooking and cook until done. I suspect it isn't any thicker than a normal pork loin bought at the store, just longer, so the cooking time likely won't change much if you can get it to cook evenly. However, cooking an eight pound loin evenly will be tricky unless you have a large grill. If it were me doing it, I would probably just cut the loin in half to fit my grill better and rotate the loins during cooking.
Andy
Here is one you can try.
I had a 7 1/2 lb pork loin. I injected the pork loin with apple juice, worcestershire, yellow mustard, olive oil and onion powder. I injected liberally. I added garlic slices to the holes where I injected pushing them in to block the holes. I let it sit overnight. On a Weber charcoal grill. Started the fire. Let the coals burn down. While the fire was at 400 degrees I placed the pork loin on direct heat and seared it at 5 minutes per side. I removed the pork loin. I set the pork loin in a tin foil pan. I added more apple juice, Coca-Cola and olive oil. I covered the pan and pork with aluminum foil. I set it to only receive indirect heat. I cooked at 225 to 250 degrees. I added more apple juice and Coca Cola as the pan evaporated the liquid, keeping the pork moist. It cooked for 8 hours. The most tasty pork loin I have ever had.
Heidi Gouge
I just pulled mine off the grill and - holy moley - is that good! I used up some leftover "mystery rub" from the spice cupboard, then finished off with a few dods of butter and high heat to get a final crisp on the pork loin. So glad I found your site. Thank you!
Neal
Thank you for sharing another masterpiece! I decided to smoke mine as opposed to grilling. Outstanding results. In my humble opinion, I feel it would be beneficial to others if they understood indirect heat. But either way, regardless of what grill or heat source use..( besides an oven), absolutely delicious!!
Season Schrader
About to try this on Weber charcoal grill for 1st time. Will my charcoal last that long or will it require a second batch lit later to last throughout the recommended 1hr 45min cooking time? And is this directly on grill rack? Any help or tips appreciated to make it best juiciest 1st time masterpiece. Fyi my pork loin is 4lbs
Fox Valley Foodie
Your charcoal should be able to handle it. Add more if needed, but I never need a second batch. Yes, place the meat directly on the grill rack. Enjoy!
Gordon
I have fat on mine. You say not to do it on high heat? Is it still possible to get cracking?
Fox Valley Foodie
Yes you can still get a great crust on the meat without cooking it on high.
Lisa Wilson
Excellent and easy recipe! You nailed it for a flavorful pork loin! I followed the recipe exactly and it was a hit with the whole family. Watch grill temp and meat temp. If your loin is not uniform size,pre-cut it so you can take the smaller portions off the grill when they are done. If you wait until the larger section is at temperature, the smaller parts will be dry.
Ginger
If using a 4 burner grill should I place it in the middle with two end burners on or like you recommended the far end.
Fox Valley Foodie
I always recommend just turning on the far end burner because it gives you more flexibility to control the heat by moving your loin closer or further to the heat source. However, there are grillers who prefer to place it in the middle with the two end burners on instead, since it doesn't require you to rotate the meat. Both ways work. I mainly recommend my method because it is a lot more forgiving if you are a beginner.
Joe Johnson
I have a 4 burner gas grill do I light only the 2 far side burners and cook pork on the center 2 grill
Fox Valley Foodie
Yes, and if you find the heat is too intense, drop down to just one burner and keep the pork on the far side of the grill.
David Rice
Totally changed the spices and rub to: Cinnamon, Cumin, Paprika, Worchsteshire Pepper, Black Pepper, Lite Salt, Fresh Ginger, and Garlic and Herb seasoning. Seared in hot coconut oil for 3 min per side. Then followed grilling instructions (brushed coconut oil on barbeque). This was the most flavourful, tender and juicy pork we have had. 325 for 1 hour and 45ish min till internal temp was 145+. (User NG Grill, so temp was pretty consistent and accurate).
We will never do Pork Loin in the oven again.
Char
I'm sure this was delicious but changing the recipe and commenting kinda defeats the purpose of the comment section.
Daniel
I disagree not only were they sharing the recipe here they were also sharing the cooking procedure. This person simply shared the recipe That they prefer while still using the grilling instructions
Gretchen Hershey
Had this last night...wonderful!!! It's now top of the list for pork loin. Thanks for sharing your recipe with us!
Gretchen Hershey
Going to try this today. What's your take on adding a wood chip pouch to smoke while it grills?
Fox Valley Foodie
That would work quite well.
Scott
I have two 2-pound pork loins which I planned to bbq rotisserie on a Weber gas grill, with drip pans on the flavorizer bars mainly to deflect heat and create indirect heat. Loins tied into cylinders as possible. Will two 2-pounders (more surface area, smaller diameter) take same time. As 1 4-lb?
Fox Valley Foodie
The issue is how thick they are. Two 2lb loins are likely thinner than one 4lb loin and will, therefore, take less time to cook through. If you have them tied together so they are thicker as one unit, then the cooking time should be comparable.
Eileen
How about brining the loin for a few hours?
Fox Valley Foodie
Brining works great with pork!
PAm
Grilled this recipe last night. The BEST pork loin we have ever had! Absolutely fantastic!
Daniel
Did you wrap your loin in aluminum or lay it directly on your grill
Spencer turpin
How about wrapping in aluminum foil with a marinade? Cook times?
Fox Valley Foodie
The marinade will more or less braise the pork loin, it will still taste good, but it won't have the flavorful crisp crust on the exterior. It will also cook considerably cooking if wrapped in foil. I would recommend placing a meat thermometer in it as it cooks to monitor how quickly it is cooking, then unwrapping it and searing it over high heat on the grill to form some crust just before it reaches your desired temp.
Emily
Wait so you say yes or no to using foil if using a mustard marinade?
Fox Valley Foodie
Yes, you could do it. No, it would not be my preferred method.
Michael Wallen
What's your take on rubbing the loin with mustard? If dry isn't available.
Pork loins are one of my favorites.
Fox Valley Foodie
Mustard would work great. I was actually debating writing the recipe calling for mustard to be rubbed on the loin rather than cooking oil, and eliminating mustard powder from the seasonings.