Barbecuing a juicy, flavorful pork loin may seem daunting, but with a few simple tips and techniques, you can make this lean cut of pork tender, moist and full of smoky goodness. Here is a step-by-step guide to barbecuing the perfect pork loin.
Choosing the Right Cut
The best cuts of pork for barbecuing are the loin cuts. Opt for a center-cut boneless pork loin roast, ideally 2-3 pounds. Choose a roast with some fat marbling throughout to keep it moist during cooking. Avoid very lean cuts, which can dry out on the grill.
Preparing the Pork Loin
- Trim excess fat. Use a sharp knife to trim off any large chunks of fat from the surface of the pork loin. Leave about 1/4 inch of fat to help keep it tender.
- Season generously. Coat all sides of the pork loin with a dry rub. A classic barbecue rub of brown sugar, chili powder, garlic powder, salt, and pepper adds great flavor. Massage the seasoning into the meat.
- Marinate (optional). For extra juicy and flavorful pork, marinate for 1-2 hours. A quick marinade of olive oil, lime juice, minced garlic, and fresh herbs does the trick.
- Bring to room temperature. Take the pork out of the fridge at least 30 minutes before grilling. This helps it cook evenly.
Grilling the Pork Loin
- Use indirect heat. Set up your grill for indirect cooking by heating one side to medium-high heat (350-450°F) while keeping the other side low. Place the pork over the unlit side.
- Use a meat thermometer. Insert an instant-read thermometer into the thickest part of the loin, without touching the bone. This helps monitor the internal temperature.
- Cook covered. Keep the grill covered as much as possible to contain the heat. Only lift the lid to rotate or baste the pork.
- Rotate and baste. Every 15-20 minutes, rotate the pork and baste with barbecue sauce to prevent drying out.
- Finish over direct heat. Once the internal temperature reaches 140°F, move the pork over direct heat. Sear each side for 2-3 minutes to caramelize the outside.
- Rest before slicing. Let the pork rest for 10-15 minutes before slicing to allow the juices to redistribute. Tent loosely with foil to keep warm.
Common Pork Loin Barbecuing Questions
What is the best wood for smoking a pork loin?
Fruit woods like apple, cherry, and pecan give pork a slightly sweet, mild smoke flavor. Hickory and mesquite impart a stronger, woodier taste. Avoid very strong woods like mesquite for delicate pork.
Should you brine pork loin before grilling?
Brining isn’t mandatory, but it helps keep pork juicy and seasoned throughout. Dissolve 1/2 cup salt in 4 cups water. Submerge the pork in the brine for 1-2 hours before cooking. Rinse and pat dry before seasoning.
How long does it take to grill a 2-pound pork loin?
For a 2-3 pound pork loin, allow about 1 hour 15 minutes to 1 hour 30 minutes on a medium-hot grill, giving you a finished internal temperature of 145°F. Use a meat thermometer for the most accuracy.
What is the minimum safe internal temperature for pork?
The USDA recommends cooking pork to a minimum internal temperature of 145°F, then allowing it to rest for 3 minutes before slicing or eating. At this temp, any potentially harmful bacteria are destroyed.
Can you overcook pork loin on the grill?
It’s easy to overcook lean pork loin, drying it out. Use a meat thermometer and don’t overcook beyond the 145°F internal temp. If your pork seems to be cooking too fast, move it to the cooler side of the grill to slow it down.
How do I prevent my pork loin from drying out on the BBQ?
- Leave on some fat while trimming to help keep it moist
- Marinate before grilling
- Cook using indirect heat rather than direct heat
- Use a meat thermometer to avoid overcooking
- Baste frequently while grilling
- Allow the pork to rest before slicing into it
Conclusion
Barbecuing a pork loin requires a little bit of prep, the right seasoning and techniques, and close monitoring on the grill. With indirect heat, frequent basting, and cooking only to 145°F internal temperature, you can achieve a tender and juicy grilled pork loin. Complement it with your favorite barbecue sides and sauces. Get creative with different dry rubs and marinades to put your own spin on this adaptable cut of pork. Mastering the pork loin is a true sign of barbecue mastery.