Grilled Pork Loin Perfection: Juicy, Flavorful, and Easy

Let’s talk pork loin. I love this cut of meat. It's versatile, it's reasonably priced, and it cooks up beautifully in so many ways. But, for me, there's nothing quite as satisfying as a perfectly grilled pork loin. It’s a classic for a reason, and I’ve got a few tricks up my sleeve to ensure it’s both juicy and bursting with flavor.

I've been grilling for years, and I've learned a lot along the way, both the good and the bad. I’ve had my share of grilling mishaps, but through trial and error, I’ve developed a technique that consistently delivers the best results. And now, I’m excited to share it with you!

So, if you're ready to turn your next barbecue into a real hit, grab your grill tools and let’s get started. This recipe is sure to become a go-to for your summer gatherings.

(Part 1) Choosing Your Pork Loin

The Cut Makes All the Difference

First things first, you need to choose the right cut of pork loin. Believe me, it makes a huge difference! I always opt for a boneless pork loin. It's easier to work with, and you can slice it beautifully once it's cooked. The boneless cut also allows for more even cooking. If you're feeling fancy, you can definitely go for a bone-in loin. It tends to be a bit more flavorful because the bone helps retain moisture, but it does require more careful cooking and carving. But, for everyday grilling, boneless is a great go-to.

Size Matters

The size of your pork loin depends entirely on how many people you’re feeding. A 2-3 pound loin is perfect for a smaller crowd, while a 4-5 pounder will feed a larger gathering. Don't worry about getting it exactly right, you can always adjust your cooking time accordingly. Just make sure you have enough for everyone to enjoy!

The Look and Feel

When you're picking out your pork loin, take a close look at it. It should be a lovely pale pink colour, without any discolouration or blemishes. Also, give it a little squeeze. It should feel firm, but not too hard. If it's too squishy, it might be past its best. You want a pork loin that's fresh and plump!

(Part 2) Preparing for Grilling Glory

The Magic of Brining

Now we're getting into the fun part! I'm a firm believer in brining my pork loin before grilling. Brining is like giving your pork a little spa treatment. It helps to lock in moisture, making it incredibly juicy and tender.

To brine your pork loin, simply mix a salt and sugar solution in a large bowl or container. The salt draws out moisture and then reabsorbs it, while the sugar adds sweetness. You can add other flavourings if you like – a bit of garlic, peppercorns, or even some herbs. Then, submerge your pork loin in the brine for at least 4 hours, or even overnight. This will give it enough time to soak up all those delicious flavours.

A Brine Recipe

Here’s a basic brine recipe you can use as a starting point:

Basic Brine Recipe

The Importance of Patting Dry

Once your pork loin is brined, it's time to give it a good pat dry. You want to get rid of any excess moisture before grilling, as this will help to create a nice crispy crust. I use paper towels for this, and I pat it dry really well – you can’t be too careful!

Seasoning Perfection

Now it's time to get those taste buds tingling. I love using a simple blend of salt, pepper, and garlic powder for my pork loin. But feel free to experiment with different herbs and spices – paprika, thyme, rosemary, or even a bit of cayenne pepper for a kick.

Don't be afraid to get adventurous with your seasoning. I've tried all sorts of combinations over the years, and I've never been disappointed. Just remember, a little goes a long way. You don't want to overpower the natural flavour of the pork.

(Part 3) The Art of Grilling

Fire Up the Grill

Now comes the fun part. Fire up your grill, and let it heat up to medium-high heat. I use charcoal for my grilling, but a gas grill works just fine. Just make sure your grill grates are nice and clean. You don’t want any rust or grime interfering with your beautiful crust.

The Oil Trick

Once your grill is nice and hot, brush the grates with a little oil. This will help to prevent your pork loin from sticking, and it will also give it a lovely sear. Just remember, don’t use too much, or you'll end up with a greasy mess.

Searing is Key

Now, place your pork loin on the grill and sear it for a few minutes on each side. This will give it a nice, crispy crust. Make sure you get some nice grill marks – they look impressive and show off your grilling skills!

Indirect Cooking

After searing, move your pork loin to an indirect heat zone. This means you'll be cooking it away from the direct flame. This allows for even cooking and helps to prevent it from drying out.

Keep a close eye on the temperature. You can use a meat thermometer to check it out. The pork loin is cooked through when the internal temperature reaches 145°F (63°C). I always recommend letting it rest for a few minutes before carving, to allow the juices to redistribute. This helps to ensure a juicy and flavourful cut.

(Part 4) The Rest is History

Give It a Rest

After grilling, it's crucial to let your pork loin rest for at least 10 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a tender and juicy roast. It's a simple step, but it makes a huge difference. Just cover it loosely with foil and let it rest.

Carving Up the Goodness

Once your pork loin has rested, it's time to slice it up. I like to cut it into thick slices, but you can slice it thinner if you prefer. You can also use your knife to cut it against the grain. This helps to tenderise the meat and makes it even easier to chew.

Serving Up the Feast

Now comes the part we've all been waiting for – serving up the delicious grilled pork loin. It’s so versatile! You can serve it with all sorts of sides – roasted vegetables, mashed potatoes, or even a simple salad. It’s a real crowd-pleaser, and it never fails to impress.

I always add a bit of sauce to my pork loin, whether it's a simple barbecue sauce or a more complex gravy. It just adds another dimension of flavour. But, of course, you can always enjoy it plain if you prefer.

(Part 5) Tips and Tricks for Grill Master Success

Don't Overcook

One of the biggest mistakes people make when grilling pork loin is overcooking it. overcooked pork can be dry and tough, and nobody wants that. Always use a meat thermometer to check the internal temperature of your pork loin, and make sure it's cooked through but not overdone.

Keep It Moist

Another way to avoid dry pork loin is to keep it moist during grilling. You can do this by using a marinade, a brine, or by simply basting it with sauce while it's on the grill. You could even add a bit of butter or oil to the top of the pork loin while it's resting to help keep it moist.

Get Creative with Sides

Don't be afraid to experiment with different sides to go with your grilled pork loin. Roasted vegetables are a classic choice, but you can also try mashed potatoes, sweet potato fries, or even a simple salad. Just make sure the sides complement the flavour of the pork.

Don't Forget the Leftovers

Grilled pork loin is great for leftovers. You can slice it up and use it in sandwiches, salads, or even tacos. You can also chop it up and add it to a pasta dish. I often use leftovers to make a hearty pork loin soup, which is perfect for a cold evening. Just use your imagination and see what you can come up with!

(Part 6) Beyond the Basics: Experimenting with Flavors

A Spicy Twist

If you're looking to add a bit of heat to your pork loin, try adding some cayenne pepper or chili powder to your seasoning blend. You can also use a spicy marinade or a smoky barbecue sauce to give it a kick. I like to add a little chipotle powder for a smoky flavour.

Herb-Infused Delights

For a more subtle flavour, try adding some fresh herbs to your pork loin. Rosemary, thyme, and sage are all great choices. You can simply rub them on the pork loin before grilling, or you can add them to a marinade. Rosemary and garlic are my go-to for a flavour that’s truly irresistible.

Citrusy Goodness

A touch of citrus can really brighten up the flavour of your pork loin. Try adding some lemon juice, orange zest, or lime juice to your marinade. You can also use a citrus-based barbecue sauce. The acid in the citrus helps to tenderise the pork loin and adds a refreshing flavour. It’s a real summer favourite!

Sweet and Smoky

For a sweeter flavour, try adding some honey or maple syrup to your marinade. You can also use a sweet barbecue sauce, such as a honey mustard or brown sugar glaze. Sweet and smoky flavours really complement pork.

(Part 7) Variations on a Theme

Grilled Pork Loin with Apples and Sage

This is one of my favourite variations on grilled pork loin. I simply slice some apples and toss them with sage, olive oil, and salt and pepper. Then, I grill them alongside the pork loin, until the apples are soft and caramelized. The sweetness of the apples pairs beautifully with the savory pork loin and the earthy flavour of the sage.

Grilled Pork Loin with Pineapple Salsa

For a tropical twist, try grilling your pork loin with a pineapple salsa. To make the salsa, simply chop up some fresh pineapple, red onion, cilantro, and jalapeno peppers. Toss it with lime juice, olive oil, and salt and pepper. The sweet and spicy salsa is a delicious topping for the grilled pork loin, and it's sure to make your next BBQ a hit.

Grilled Pork Loin with Cherry and Rosemary Glaze

This recipe is a real crowd-pleaser. I simply grill the pork loin and then brush it with a cherry and rosemary glaze. The glaze is easy to make and it adds a sweet and savory flavour to the pork loin. It's a great way to use up leftover cherries, and it's sure to impress your guests.

(Part 8) A Pork Loin Masterclass: A Step-by-Step Guide

Ingredients

• 1 boneless pork loin, 2-3 pounds
• 1 cup kosher salt
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 tablespoon garlic powder
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 tablespoon olive oil
• Your favourite barbecue sauce (optional)

Instructions

Prepare the Brine:

1. In a large bowl, combine the salt, sugar, water, garlic powder, pepper, and paprika. Stir until the salt and sugar are dissolved. 2. Add the pork loin to the brine, making sure it's fully submerged. Cover the bowl and refrigerate for at least 4 hours or overnight.

Prepare the Pork Loin:

1. After brining, remove the pork loin from the brine and pat it dry with paper towels. 2. Preheat your grill to medium-high heat.

Grill the Pork Loin:

1. Brush the grill grates with olive oil. Place the pork loin on the grill and sear it for 3-5 minutes per side, to achieve a nice brown crust.2. Once seared, move the pork loin to an indirect heat zone on the grill, and cook until it reaches an internal temperature of 145°F (63°C). This will usually take about 30-45 minutes.

Rest and Serve:

1. Remove the pork loin from the grill and let it rest for 10 minutes before carving. 2. Slice the pork loin into thick pieces and serve with your favourite sides. You can add a dollop of barbecue sauce to each slice if you like.

(Part 9) FAQs

What if I don't have time to brine?

That's no problem! You can still achieve a delicious and juicy pork loin without brining. Just make sure you pat the pork dry before grilling and use a marinade or basting sauce to help keep it moist. A marinade will also add flavour, which is always a bonus.

What kind of wood chips should I use for grilling?

If you're using a charcoal grill, you can add a few wood chips to the coals to infuse your pork loin with a smoky flavour. Apple, cherry, or hickory chips are all good choices. I often use pecan for a slightly sweeter, nutty flavour.

What if my pork loin is overcooked?

Don't worry if your pork loin is slightly overcooked. It's still edible, but it might be a bit dry. You can try adding a bit of sauce or gravy to help make it more moist. You can also slice it thinner to make it more manageable.

What are some good sides to serve with grilled pork loin?

There are so many delicious sides that go well with grilled pork loin! Roasted vegetables, mashed potatoes, sweet potato fries, coleslaw, and salads are all great choices. I also like to serve it with corn on the cob, baked beans, or potato salad.

Can I freeze grilled pork loin?

Yes, you can definitely freeze grilled pork loin. Just make sure it's properly wrapped in plastic wrap or aluminum foil and store it in a freezer-safe container or bag. Frozen pork loin can last in the freezer for up to 3 months.

There you have it, my take on grilling the perfect pork loin. It's a real crowd-pleaser and a surefire way to impress your guests. So, get those grills firing and enjoy the deliciousness!