This Grilled Pork Loin is slow cooked to tender perfection and then reverse seared creating a crispy exterior. A simple, delicious summer meal that won’t heat up the house.
Learn how to use a reverse sear on the grill for a pork loin that is crispy on the outside and tender inside. It’s got a great seasoning blend that you can customize and is ready in about an hour. Plus, grilling it means all that heat stays outside.
Video: How To Grill Pork Loin
What’s The Difference Between Pork Loin And Pork Tenderloin?
Before we get started grilling the pork loin, I think it’s important to understand the difference between a pork loin and a pork tenderloin. They’re very different cuts and, although their names are similar, they come from very different parts of the pig.
Pork loin is a large cut of meat from the back of the pig. It can be sold bone-in or boneless. Generally, pork loin runs between two to five pounds. I think it’s best grilled using the two-zone cooking method, initially cooking over indirect heat and then reverse searing the loin over direct heat. I also have a post if you want to roast a pork loin in the oven though, also a great option.
Pork tenderloin is a thin, small cut of meat that runs from the hip to the shoulder of the pig. On average, this cut is generally about 1 pound. Because of its size it’s best cooked quickly over high heat.
Because these are such different cuts, it’s important not to substitute one for the other.
Preparing The Grill For Grilled Pork Loin – Two-Zone Method
If you have a Three Burner Gas Grill, turn the left burner to medium-high and ignite. For a Four Burner Gas Grill, turn the two left burners to medium and ignite. Leave the two right burners off.
With a Charcoal Grill – fill a chimney starter with charcoal and light according the manufacture’s instructions. (Please don’t use starter fluid. This will leave a nasty chemical taste on your food.) You’ll know the coals are ready when the edges turn grey and ashy.
Pour the charcoal out of the chimney and push over to one side of the grill. Leave the other side free of coals.
Preheat the grill for 5 minutes and then clean and oil the cooking grates. The temperature of the grill should be between 300 – 350˚F.
How To Cook A Whole Pork Loin On The Grill
Now that we have the difference between a pork loin and pork tenderloin out of the way, let’s talk about the prep and cooking method to make sure that this cut of meat doesn’t end up dry and flavorless.
The first thing that I like to do is to season the pork loin to not only add flavor, but to create a delicious crispy exterior. My favorite seasoning is my Homemade Pork Rub and Seasoning Blend which has been developed specifically for pork. I have included the base recipe for the rub in the recipe below, but if you would like to customize it to your tastes, click over to the recipe to create a deeper, richer blend or a spicier blend. Note that if you have brined your pork loin as directed here (it will add extra flavor and juiciness), omit the salt from the below recipe.
Before I season the pork loin, I pat it dry so that the accumulated moisture from the package doesn’t create an environment that will steam the pork.
Once the pork loin has been seasoned, I get my grill ready. As I mentioned above, I use a two-zone grilling method for the pork loin. Essentially, it’s grilled over a lower heat, around 300 – 350˚F, for about 1 hour and then reverse seared to create a crispy crust. This method ensures that the pork stays tender and the seasoning caramelizes and doesn’t burn.
Place the pork loin on the cooking grate over the non-lit burner(s) or where there is no charcoal. Grill for about 1 hour, checking at the 30 minute mark. We’re looking for an internal temperature of 130˚F on an instant read thermometer inserted in the thickest part of the pork loin.
Once that temperature is reached, transfer the pork loin to the cooking grate that is directly above the lit burners on the gas grill or the charcoal on the charcoal grill top side down. Sear until the internal temperature reaches 145˚F and remove and cover with tin foil and allow to rest for 15 minutes.
Note that 145˚F is the minimum safe temperature for pork. That means that you could take it off the grill a little bit before it gets there and let it rest until the temperature rises to 145˚F. Having said that, I know that a lot of people don’t like pork that is a bit pink. If that is you, you might alternatively want to leave it to get a bit closer to 150˚F before you take it off of the grill. Either way, I love to serve this with my Apple Potato Salad. It’s the perfect accompaniment.
More Pork Loin Recipes
- Slow Cooker Pork Loin
- Air Fryer Pork Loin
- Perfect Baked Pork Loin
- Instant Pot Pork Loin Recipe
- BBQ Pulled Pork Loin
Podcast Episode: Grilling Pork Loin
Listen to me explain briefly about how to make this pork loin, along with some other great tips, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
Grilled Pork Loin Recipe
- Prep Time: 15 minutes
- Rest Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings 1x
- Category: Entrée
- Method: Grilled
- Cuisine: American
DESCRIPTION
This Grilled Pork Loin is slow cooked to tender perfection and then reverse seared creating a crispy exterior. A simple, delicious summer meal that won’t heat up the house.
Ingredients
- 1/2 cup brown sugar
- 2 Tbsp. smoked paprika
- 2 Tbsp. kosher salt
- 1 1/2 tsp. ground black pepper
- 1 tsp. garlic powder
- 1 (3 – 4 lb.) pork loin
Instructions
- In a medium mixing bowl, combine brown sugar, paprika, salt, black pepper, and garlic powder stirring to combine completely. To customize this seasoning, check out my Homemade Pork Rub and Seasoning recipe.
- Remove the pork loin from the packaging, pat dry and season on all sides with 3 – 4 tablespoons of the seasoning mix.
- Prepare the grill such that one side is off and the other is medium-high.*
- Preheat the grill for 5 minutes and then clean and oil the cooking grates. The temperature of the grill should be between 300 – 350˚F.
- Place the pork loin on the cooking grate over the non-lit burner(s) or where there is no charcoal. Grill for about 1 hour, checking at the 30 minute mark. When the temperature reaches 130˚F, move the pork over the direct heat – the burners that are on or directly over the charcoal – top side down.
- When the internal temperature reads 145˚F on an instant read thermometer at the thickest part of the loin, remove from the heat, cover with foil and allow to rest for 15 minutes.
- Slice and serve.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
*Note: How to prepare the grill for two-zone grilling:
Three Burner Gas Grill – turn the left burner to medium-high and ignite.
Four Burner Gas Grill – turn the two left burners to medium and ignite. Leave the two right burners off.
Charcoal Grill – fill a chimney starter with charcoal and light according the manufacture’s instructions. (Please don’t use starter fluid. This will leave a nasty chemical taste on your food.) You’ll know the coals are ready when the edges turn grey and ashy. Pour the charcoal out of the chimney and push over to one side of the grill. Leave the other side free of coals.
Excellent! Just as promised. Wish I could post a picture. A keeper. Thanks for the recipe/technique.
Thanks so much, Cynthia! You could always share a pic in our facebook group – https://www.facebook.com/groups/recipeotd or tag me on instagram @cookthestory ! I’d love to see!
This was excellent. The indirect cooking really kept it juicy while allowing me to grill summer squash on the other side of the grill. Will definitely repeat.
So happy to hear it, M! Sounds like a delicious meal. If you have a moment, I’d really appreciate you adding a 5 star rating which helps others find this recipe too. Thanks!
Delicious, easy pork loin. A big favorite on the table for guests.
Thanks, Christine – well done!
You’re welcome, Ellen! I’m so thrilled you loved it.
YUM! So good.
Second time in ten days I’ve made this. The wife loves it! So much so that she’s extra nice when make it
Al, that’s fantastic! I’m so happy you both like it. Thanks for letting me know!
I’ve cooked this recipe twice now, and it’s turned out great each time. Super easy and the rub is perfect! Thank you!
I’m so glad to hear that, Mason! Thank you for coming back to comment.