How To Keep Pork Loin Moist When Grilling

Grilling delicious, beautifully cut pieces of pork loin can be quite a difficult task to master. Extra care is needed, as this type of cut tends to be lean and can dry out really quickly if not attended to properly.

The key to any good roast is cooking it low and slow. Cooking pork loin needs special attention and constant supervision otherwise you could be eating meat drier and tougher than the Sahara Desert.

Cooking a loin on a barbeque takes patience and preparation.

Preparing Your Pork Loin For Grilling

Dry rub is always your friend when it comes to locking in taste for most meats. Believe it or not, dry rubs actually tend to suck the moisture out of your loin. Rather try marinating it the night before you get it on the grill.

Rub your cut of meat with the marinade of your choice. Whether you like a specific blend of spices or like the bottled marinade from your local store, just make sure that you soak your meat in it the night before.

Remember to store your pork loin in a covered bowl or zip-lock bag and place it in your refrigerator. If you forgot to do this the night before, not to worry you can soak it in marinade just 4 hours before you start up your barbeque.

Here are two simple recipes for making your own marinade, if you feel like something different.

Sweet and Sour

  • Quarter cup olive oil
  • Clove of sliced garlic
  • Tablespoon of English mustard
  • Some soy sauce
  • Brown sugar
  • Teaspoon of red pepper flakes

Blend all the ingredients together and season to taste.

Sweet Barbeque 

  • 2 finely chopped garlic cloves
  • Tablespoon paprika
  • 2 tablespoons brown sugar
  • 1/4 cup syrup
  • Some white vinegar
  • Tablespoon of olive oil

Blend all the ingredients together and season to taste.

It’s Grilling Time!

Before you switch on your grill, bring your pork loin to room temperature by leaving it on the counter for an hour or so. By doing this, you are ensuring a more even cooking method, otherwise, it will be difficult to cook evenly – this is the last thing you want after spending so much effort on preparation!

Season your meat before putting it on your barbeque. Whether you choose to simply season it with olive oil, salt and pepper or are looking at blending up something more elaborate, you do your thing.

Start your barbeque about 20 minutes before you put your piece of meat on the heat. This will obviously be quicker on a gas grill; all you need is about a couple minutes here.

Now sear your pork loin on both sides over direct heat. Depending on the size of your cut you may have to do this a couple of times to ensure your pork loin is adequately sealed.

Put your piece of meat on the barbeque and seal the lid. Cook for approximately 20 minutes with occasional turning (once or twice is enough). Keep your temperature at a firm 68° C. Once the cooking time has elapsed, remove from grill and let it sit for about 15 minutes or so.

Slice up some nice and thick slices and serve with your favourite sides. Enjoy!

For more awesome recipes, general cooking advice or to find out more about our hog roasts, head over to Big Roast – we know how to cook meat.

Big Roast
Unit C, 2 Endeavour Way LondonLOSW19 8UH UK 
 • 0845 500 5450

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