Baking pork loin on the barbecue can lead to incredibly moist, flavorsome, and tender meat when done right. With the perfect marinade, low and slow cooking technique, and resting time, your barbecued pork loin is sure to be the star of the barbecue spread. Follow this comprehensive guide to mastering how to bbq pork loin to juicy, tender perfection.
Introduction to BBQ Pork Loin
Pork loin is a lean yet remarkably flavorful cut taken from the area along the pig’s backbone. With little intramuscular fat, the pork loin relies on an excellent marinade and smart barbecuing technique to keep it from drying out over the heat.
When cooked properly on the barbecue, the pork loin transforms from mild-tasting to rich and succulent; absorbing the flavors of smoke and spices beautifully. While quick grilling can lead to a tough, dry disaster, low and slow roasting allows the collagens in the meat to break down into gelatin, keeping the loin tender and stopping it from seizing up.
With the right preparation and cooking, barbecued pork loin can become the juiciest, most savory and crowd-pleasing cut you’ll serve off the grill. Follow this guide to help you achieve barbecue pork loin perfection, and impress your guests at the next cookout.
How to Choose the Best Pork for BBQ Loin
Go for the Loin Roast
The ideal cut of pork for making succulent bbq loin is a boneless loin roast, ideally weighing 2-3 pounds. This allows even cooking on the grill and gives you plenty of delicious meat to share. Boneless andtied loin roasts hold their shape well during slow roasting.
Select Good Marbling
Look for a roast with some marbling or thin white lines of fat running through the meat. This bastes the pork from the inside and keeps it lovely and moist during cooking. Avoid very lean pieces which can dry out.
Get the Right Color
Pick a roast with a pinkish-red color rather than pale or grey meat which indicates lack of freshness. Bright color suggests better flavor.
Check the Label
Opt for well-labeled certified pork from a reputable butcher. Confirm it is from the loin primal and avoid enhanced or injected cuts which can hinder marinade absorption.
How to Prepare Pork Loin for Perfect BBQ
Preparing the pork loin correctly before barbecuing is vital to ensure it cooks evenly and absorbs flavors.
Trim Off Excess Fat
Use a sharp knife to remove any thick chunks of fat from around the roast, leaving just a thin layer over the top to baste the meat. This prevents flaring ups.
Pierce All Over
Make shallow slits all over the pork loin using a sharp knife. This helps the marinade penetrate right into the center.
Choose a Great Marinade
Pick a wet marinade with acid, oil, herbs and spices. Allow at least 4 hours for the pork to soak up the flavors. Overnight is even better!
Let It Come Up To Temp
Remove the pork from the fridge 30 minutes before cooking so it can come closer to room temperature. This helps it cook more evenly.
How to Cook Tender Juicy Pork Loin on the BBQ
Low, gradual barbecuing is key for mouthwateringly moist and tender barbecue pork loin. Here’s exactly how to nail your technique:
Go Low and Slow
Cook the loin slowly over a low heat area of the grill, around 250°F. Quick grilling over high heat makes the meat seize up and toughen.
Use Indirect Heat
Place the pork away from the direct heat source, with a drip pan underneath to catch juices. This gentle roasting gives even cooking.
Allow Plenty of Time
Cook for at least one hour per pound of meat. A 3 pound roast will take around 3 hours to become fall-apart tender.
Turn Occasionally
Turn the roast every 20-30 minutes so all sides get evenly cooked. If flares occur, move it to a cooler spot.
Check Internal Temp
Insert a meat thermometer into the thickest part without touching the bone. Pull it off at 145°F for juicy, just-pink pork loin.
Let It Rest
Once cooked, transfer the pork to a platter and tent with foil. Rest for 10-15 minutes so juices redistribute through the meat.
How to Tell When Pork Loin is Done on the BBQ
It can be hard to know exactly when your barbecue pork loin is perfectly cooked. Here are some foolproof ways to test doneness:
- Use an instant read thermometer to check the internal temperature in the thickest part of the meat. 145°F is ideal.
- Insert a skewer into the center. It should slide in and out easily with just a little resistance when done.
- Check the meat’s color when you slice into it. It should be just slightly pink in the middle. Grey meat is overcooked.
- Test for tenderness when poking the loin with tongs. It should feel soft with no tension or springiness.
- Estimate roughly 1 hour cooking time per pound. A 2lb roast will take about 2 hours to become tender.
Letting the pork rest for 10-15 minutes after barbecuing allows the juices to redistribute evenly through the meat. Then slice and serve your succulent pork loin!
How to Carve Pork Loin for Perfect Servings
After following the perfect barbecuing method and testing for doneness, it’s time to carve up your masterpiece pork loin into appetizing servings. Follow these steps:
Let It Rest
Allow the pork to rest for 10-15 minutes so juices can settle. This makes carving easier and neater.
Find the Grain Direction
Identify which way the muscle fibres run along the roast. You want to slice against this grain.
Hold it Firm
Place the rested pork loin on a carving board. Use a meat fork to hold it firmly in place.
Cut Thin Slices
Use a sharp carving knife to slice the pork across the grain into rounds as thin as possible.
Slice the Full Length
Keep cutting neatly along the entire length of the rested loin to portion it completely.
Fan Out the Slices
Arrange the carved slices of pork loin overlapping each other on a platter to present beautifully.
Pour Over Juices
Drizzle over any rested meat juices from the board or plate to keep each slice moist and glistening.
Top Tips for Incredible BBQ Pork Loin
- Choose a boneless, tied loin roast for easy handling and even cooking.
- Allow 4+ hours for marinating so the pork fully absorbs the flavors.
- Use a meat thermometer to guarantee perfect doneness.
- Let the cooked loin rest before slicing to retain the juices.
- Carve across the grain into thin slices for tender, easy-to-chew meat.
- Add barbecue sauces and glazes just during the final 10-15 minutes to prevent burning.
- If the pork begins to burn or char, move it to a cooler area of the grill.
- For extra succulence, wrap the cooked loin loosely in foil for the resting time.
- For deeper flavor, add woodchips to the coals such as hickory, apple or cherry varieties.
- Garnish sliced pork loin with fresh herbs, lemon wedges or diced fruit such as pineapple.
6 Greatest Marinade Recipes for BBQ Pork Loin
Marinating is key to infusing the pork loin with mouthwatering flavor. Try these fantastic wet marinade recipes:
1. Classic BBQ Marinade
- 1 cup ketchup
- 1/4 cup brown sugar
- 2 tbsp Worcestershire sauce
- 3 tbsp apple cider vinegar
- 2 tsp mustard
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
Whisk together all ingredients until smooth. Pour over pork loin, refrigerate and marinate 8 hours or overnight.
2. Jamaican Jerk Marinade
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 3 tbsp lime juice
- 2 tbsp brown sugar
- 2 tsp thyme
- 1 tbsp Jamaican jerk seasoning
- 1 tsp allspice
- 1 scotch bonnet chili, deseeded and minced
Mix everything together and add sliced scotch bonnet for spicy kick. Marinate pork overnight.
3. Korean BBQ Marinade
- 1/4 cup soy sauce
- 3 tbsp honey
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 4 garlic cloves, minced
- 1 tsp ginger, minced
- 1/4 tsp red pepper flakes
Whisk all ingredients together until combined. Pour over pork, turning to coat. Marinate for 4-6 hours.
4. Greek Marinade
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 4 garlic cloves, minced
- 2 tbsp dried oregano
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp dried mint
Mix together and pour over pork loin. Refrigerate 8 hours up to overnight before cooking.
5. Mexican Lime Marinade
- 1/2 cup lime juice
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1 jalapeño, deseeded and diced
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp salt
Whisk all marinade ingredients together. Pour over pork, turning to coat evenly. Marinate 6-12 hours.
6. Italian Herb Marinade
- 1/2 cup olive oil
- 5 cloves garlic, minced
- 3 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh oregano, chopped
- 1 tbsp fresh rosemary, chopped
- 2 tsp salt
- 1 tsp black pepper
Mix herbs and seasonings into olive oil. Rub over pork loin and refrigerate overnight to marinate.
5 Best BBQ Pork Loin Recipes
Take your barbecued pork loin to the next level with these mouthwatering spice rubs and sauces:
1. Coffee Chili Rub
Coat the pork loin evenly with:
- 2 tbsp ground coffee
- 2 tsp ancho chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
2. Hawaiian Glaze
Brush pork with a glaze of:
- 1/4 cup pineapple juice
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 garlic clove, minced
Apply glaze last 10-15 minutes only to avoid burning.
3. Apple Cider Glaze
Simmer until thickened:
- 1 cup apple cider
- 1/4 cup maple syrup
- 2 tbsp apple cider vinegar
- 1 tsp ginger
- 1/2 tsp cinnamon
- Pinch cayenne pepper
Glaze pork loin during the final 10 minutes of barbecuing.
4. Mustard Sauce
Combine and brush over pork:
- 1/4 cup Dijon mustard
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 garlic clove, minced
- 1/2 tsp black pepper
5. Peach Salsa
Top sliced pork loin with:
- 2 peaches, diced
- 1/2 red onion, diced
- 1 jalapeño, sliced
- Juice of 1 lime
- Small bunch cilantro, chopped
- Salt and pepper to taste
6 Common Mistakes to Avoid
Steer clear of these errors to ensure your barbecue pork loin is sublimely succulent:
1. Skipping the Marinade
Marinating infuses huge flavor so don’t skip it! Allow at least 4 hours for the pork to soak up the flavors.
2. Rushing the Cooking
Low, slow roasting is essential for tender meat. Rushing it over high heat makes pork loin dry and tough.
3. Burning the Outside
If the outside chars too much before the inside cooks, move the pork to a cooler part of the grill.
4. Overcooking the Meat
Use a meat thermometer to determine doneness rather than just guessing. Stop at 145°F.
5. Letting it Rest Too Long
10-15 minutes resting lets juices redistribute, but any longer causes the meat to cool down too much.
6. Slicing the Wrong Way
Always slice pork loin across the grain of the meat fibers, never along the length of them.
Storing and Reheating Leftover Pork Loin
- Cover leftover pork loin tightly and refrigerate within 2 hours of cooking. Use within 3-5 days.
- Freezing cooked loin for 2-3 months prevents waste. Allow to thaw overnight before reheating.
- Reheat leftover barbecued pork loin gently in a skillet with barbecue sauce or gravy to add moisture.
- Slice the pork loin while still partially frozen for easiest cutting. Defrost the required number of slices as needed.
- Shred leftover pork loin and mix with barbecue sauce to make delicious pulled pork sandwiches or tacos.
- Chop leftover pork loin into chunks to add to macaroni and cheese, ramen noodles or fried rice dishes.
- For the juiciest texture, reheat individual slices by steaming or poaching gently for 5-10 minutes until warmed through.
Tips for Better Barbecue Pork Loin
- Choose a boneless roast tied into a roll for the easiest handling and most even cooking.
- Allow the marinated meat to come closer to room temperature before barbecuing for faster cooking.
- Use indirect heat with a drip pan underneath to gently roast the pork loin without drying.
- Turn the roast every 20-30 minutes for even cooking on all sides.
- Move the pork to a cooler part of the grill if flare ups occur or the outside is charring.
- Insert a meat thermometer into the thickest area to test when it reaches 145°F.
- Let the cooked pork rest for 10-15 minutes before slicing to retain the juices.
- Always slice across the grain of the meat for tender portions that don’t chew tough.
- For ultimate succulence and flavor, marinate the loin for 8 hours or overnight before barbecueing.
- Garnish carved pork loin with fresh herbs, lemon, or sauces like chimichurri or romesco.
FAQs About BBQ Pork Loin
What is the best cut of pork for grilling?
The pork loin roast is ideal, as it stays moist and tender when barbecued correctly using indirect heat and a marinade. The tenderloin is also excellent but is a smaller, pricier cut.
How long does it take to grill pork loin?
Cook for approximately 1 hour per pound of meat over low indirect heat, around 250°F. A 2lb roast takes around 2 hours, and 3lb loin needs about 3 hours for perfect doneness.
What temp should pork loin be when done?
Use an instant read thermometer to test the pork loin’s internal temperature. It’s ready when it reaches 140-145°F which ensures it stays juicy and just slightly pink inside.
Can you overcook pork loin on the grill?
Yes, high heat and rushing the cooking time can definitely cause pork loin to overcook, making it dry, leathery and tough. Keep the temperatures low and allow enough time for the meat to become tender.
Should pork loin rest after grilling?
It’s vital to allow pork loin to rest after barbecuing! Resting for 10-15 minutes allows the juices to redistribute evenly through the meat for succulent portions.
What is the best marinade for grilled pork loin?
Choose a wet marinade with acid, oil, and spices. Classic barbecue, Korean, Mexican, jerk and Italian herb marinades all work fantastically to flavor pork loin for the grill.
How do you stop pork loin from drying out on the grill?
- Marinate it well to add moisture
- Roast slowly over indirect low heat
- Use a meat thermometer to avoid overcooking
- Let it rest so juices stay evenly distributed
- Slice across the grain for tender bites
Can you freeze and reheat leftover pork loin?
Yes! Freeze leftovers in an airtight container for 2-3 months. Defrost overnight in the refrigerator before reheating thoroughly in a skillet, steaming or poaching until hot.
Conclusion
Juicy, flavorsome barbecued pork loin can be a total crowd pleaser when you use the right cut, marinade, slow roasting technique and resting time. Paying attention to the internal temperature and slicing across the grain are also vital. With the simple methods and helpful tips provided above, you’ll be able to achieve succulent, tender pork loin off the grill every time.
So get ready to impress at your next barbecue with these expert tips for truly mouthwatering barbecued pork loin. Now you just need to fire up the grill and enjoy your delicious creation!