Do it right and you'll have a juicy treat.
I don’t grill pork loin too often. Typically I choose tenderloin. It is smaller and fits better for our dinner. Loin is much larger muscle from the topside of the pig’s back, whereas tenderloin lies right under it. This time I chose 7lbs (3,2kg) loin. I cut it in half and put the other piece to the freezer. So, I was dealing with 3,5lb (1,6kg) cut.
Pork loin has mild flavor so you have lots of choices on seasoning it. I decided to make a simple rub and just grill it without smoke. I have cooked apple wood smoked pork loin also. Feel free to try. The recipe is the same. Just add apple wood chunks on top of your charcoals.
Here are ingredients for the rub. Mix them all together.
- ½ cup (1dl) Brown sugar
- 1 tablespoon Smoked paprika
- 1 tablespoon Sea salt
- 1 tablespoon Black pepper
Before rubbing the loin well, I cut off the silver skin and thin layer of fat. Then, wrapped in foil and put it into fridge for 6 hrs. Some pitmasters like to take their meats off the fridge well before grilling. I don’t. I have not found any difference on grilling fridge cold meat, comparing to room temp meats.
I prepared my Weber Master Touch for indirect grilling. Charcoals go to the other half of the grate, while other side is left empty. Pork loin goes on top of the empty side. Use good thermometer to follow temperature development. I used IGrill2 but there are other good ones also.
Target temp for the pork loin is 150°F (66°C). I cooked my loin for 90min and moved it on top of the charcoals for quick searing when inner temp hit 143°F (62°C). I seared only two minutes on both sides to get nice color. Then directly to the dinner table.
Be careful on searing. If you grill too long, the loin can easily get dry and chewy. Remember the target temp and stick to it. End result will be be tender and juicy.
Check the detailed temp curves below and go grilling!