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    Home » Recipes » Smoking Grilling & BBQ

    Grilled Pork Loin

    Published: Jul 27, 2018 · Modified: Jan 23, 2020 by Fox Valley Foodie · This post may contain affiliate links

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    Grilled Pork Loin recipe #grilling #cookout #grilled #pork

    Grilled pork loin is exceptionally lean and flavorful, making it ideal to cook up on a gas or charcoal grill. With a few simple tricks, you will find it is easy to grill pork loin to perfection!

    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'. It tasted way better than chicken and I could stretch a pork roast into multiple meals. It's the poor man's tenderloin.

    Grilled Pork Loin

    Pork Loin vs Pork Tenderloin

    Just to clarify, pork loin and pork tenderloin are not the same things. Pork loin comes from from the pig's back, is considerably larger and not quite as tender as the tenderloin. The tenderloin is the muscle that runs along the backbone. Though they are both lean, their size difference makes them poorly suited to substitute for each other in recipes.

    If you mistakenly came here looking for tenderloin recipes, don't fret. Just check out my Herb-Crusted Pork Tenderloin, BBQ Glazed Pork Tenderloin, or my Breaded Pork Tenderloin Sandwich recipes.

    Grilled Pork Loin

    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.

    How to Make Grilled Pork Loin

    How to Grill Pork Loin

    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 directly over the heat source, the exterior would be dry, blackened, and burnt by the time the interior was safe to eat.

    How Long to Grill Pork Loin

    A 4-pound pork loin takes me 1 hour and 45 minutes to grill with a grilling temperature around 325 degrees. However, this is an inexact science since the size of your pork loin and grill temperature fluctuations will cause your cooking 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 center of the pork loin to monitor the internal temperature and rest the second probe on the grill grate next to the roast to monitor grilling temperature.

    Grilled Pork Loin Recipe

    Pork Loin Seasoning

    When grilling pork loin you can use any number of seasonings. 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 flavoring agents. 

    How to Grill Pork Loin

    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 BBQ Sauce or my Honey Mustard recipe.

    Grilled Pork Loin

    Grilled Pork Loin

    Grilled pork loin is uniquely lean and flavorful, making it ideal to cook up on a gas or charcoal grill. Follow these tips to grill pork loin to perfection.
    5 from 14 votes
    Print Pin Rate
    Course: Entree
    Cuisine: American
    Prep Time: 3 minutes
    Cook Time: 1 hour 45 minutes
    Resting Time: 10 minutes
    Total Time: 1 hour 48 minutes
    Servings: 8
    Calories: 316kcal
    Author: Fox Valley Foodie

    Ingredients

    • 4 lb 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 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 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, approximately 1 hour and 45 minutes.
    • Remove from grill and let rest for 10 minutes. Then slice and serve.

    Notes

    Cooking time will vary depending on the thickness of your pork loin and temperature fluctuations of your grill.
     
    Don't worry if you can't get the cooking temperature exactly at 325 degrees, 275-350 degrees will still produce great results.
     
    IF YOU LIKED THIS RECIPE check out How to Grill Steak.

    Nutrition

    Calories: 316kcal | Protein: 50g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 142mg | Sodium: 111mg | Potassium: 848mg | Vitamin A: 60IU | Calcium: 11mg | Iron: 1.3mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    If you enjoyed my Grilled Pork Loin recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.

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    « Midwestern Breaded Pork Tenderloin Sandwich
    Roasted Pork Sandwich »

    Reader Interactions

    Comments

    1. Sean Jakubowsky

      April 11, 2021 at 8:25 am

      5 stars
      We really liked this rub used on a pork sirloin roast.

      Reply
    2. Daniel

      April 23, 2020 at 5:03 pm

      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

      Reply
      • Fox Valley Foodie

        April 24, 2020 at 9:02 am

        Throw it directly on the grill so the flavor of the smoke isn't being blocked by foil.

        Reply
    3. John L

      March 01, 2020 at 6:08 pm

      5 stars
      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.

      Reply
    4. Luz Collazos

      January 18, 2020 at 9:01 am

      Hi,i have 8 pounds pork lio,how long should I cook it? Thanks

      Reply
      • Fox Valley Foodie

        January 20, 2020 at 7:56 am

        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.

        Reply
    5. Andy

      December 21, 2019 at 11:02 am

      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.

      Reply
    6. Heidi Gouge

      November 16, 2019 at 5:52 pm

      5 stars
      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!

      Reply
    7. Neal

      October 27, 2019 at 9:39 am

      5 stars
      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!!

      Reply
    8. Season Schrader

      October 07, 2019 at 7:20 pm

      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

      Reply
      • Fox Valley Foodie

        October 07, 2019 at 8:44 pm

        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!

        Reply
    9. Gordon

      September 22, 2019 at 5:01 am

      I have fat on mine. You say not to do it on high heat? Is it still possible to get cracking?

      Reply
      • Fox Valley Foodie

        September 22, 2019 at 7:56 am

        Yes you can still get a great crust on the meat without cooking it on high.

        Reply
    10. Lisa Wilson

      September 18, 2019 at 7:43 am

      5 stars
      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.

      Reply
    11. Ginger

      September 15, 2019 at 10:55 am

      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.

      Reply
      • Fox Valley Foodie

        September 15, 2019 at 2:24 pm

        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.

        Reply
    12. Joe Johnson

      August 25, 2019 at 12:43 pm

      I have a 4 burner gas grill do I light only the 2 far side burners and cook pork on the center 2 grill

      Reply
      • Fox Valley Foodie

        August 26, 2019 at 9:10 am

        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.

        Reply
    13. David Rice

      July 29, 2019 at 7:49 pm

      5 stars
      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.

      Reply
      • Char

        September 07, 2019 at 6:52 pm

        I'm sure this was delicious but changing the recipe and commenting kinda defeats the purpose of the comment section.

        Reply
        • Daniel

          April 23, 2020 at 4:59 pm

          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

          Reply
    14. Gretchen Hershey

      July 23, 2019 at 6:16 pm

      5 stars
      Had this last night...wonderful!!! It's now top of the list for pork loin. Thanks for sharing your recipe with us!

      Reply
    15. Gretchen Hershey

      July 22, 2019 at 12:11 pm

      Going to try this today. What's your take on adding a wood chip pouch to smoke while it grills?

      Reply
      • Fox Valley Foodie

        July 22, 2019 at 12:13 pm

        That would work quite well.

        Reply
    16. Scott

      July 13, 2019 at 10:16 am

      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?

      Reply
      • Fox Valley Foodie

        July 13, 2019 at 10:31 am

        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.

        Reply
    17. Eileen

      June 02, 2019 at 8:12 pm

      How about brining the loin for a few hours?

      Reply
      • Fox Valley Foodie

        June 03, 2019 at 7:41 am

        Brining works great with pork!

        Reply
    18. PAm

      May 30, 2019 at 9:19 am

      5 stars
      Grilled this recipe last night. The BEST pork loin we have ever had! Absolutely fantastic!

      Reply
      • Daniel

        April 23, 2020 at 4:54 pm

        Did you wrap your loin in aluminum or lay it directly on your grill

        Reply
    19. Spencer turpin

      April 20, 2019 at 5:06 pm

      How about wrapping in aluminum foil with a marinade? Cook times?

      Reply
      • Fox Valley Foodie

        April 21, 2019 at 8:12 am

        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.

        Reply
        • Emily

          April 21, 2019 at 1:30 pm

          Wait so you say yes or no to using foil if using a mustard marinade?

          Reply
          • Fox Valley Foodie

            April 21, 2019 at 6:25 pm

            Yes, you could do it. No, it would not be my preferred method.

            Reply
    20. Michael Wallen

      July 27, 2018 at 10:55 am

      5 stars
      What's your take on rubbing the loin with mustard? If dry isn't available.
      Pork loins are one of my favorites.

      Reply
      • Fox Valley Foodie

        July 27, 2018 at 12:06 pm

        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.

        Reply
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