Grilled Pork Loin

This grilled pork loin roast creates the best, most tender pork chops ever. The pork loin takes a dunk in a marinade or brine made with garlic, cumin, and paprika and then is grilled and sliced into chops. Here’s how to cook juicy pork chops every time.

Chops from a spice-glazed grilled pork loin on a cutting board with a glass of stout.

There’s a time and place for everything. And this grilled pork loin technique proves to us the best time to slice a pork loin into chops is after grilling, not before. The brilliance lies in leaving the roast whole so it retains its juiciness while being exposed to the heat of the flames. Then, and only then, are they sliced ever so simply into what we consider some of the best pork chops we’ve ever experienced. Dare you to disagree.–Renee Schettler Rossi

Spice-Glazed Grilled Pork Loin

  • Quick Glance
  • (4)
  • 30 M
  • 15 H, 30 M
  • Serves 8
5/5 - 4 reviews
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  • For the brine
  • For the grilled pork loin
  • For the spice glaze
  • For the finishing sauce (optional)


Brine the pork

Combine all the brine ingredients except the pork loin and oil in a large bowl or resealable plastic bag. Mix and mash the ingredients with your hands. Transfer half the brine to a second bowl or plastic bag.

If desired, score the fatty side of your pork loin at 1/4-inch intervals, making 1/4-inch deep cuts in a crosshatch pattern to increase the surface area of the meat. This helps the brine penetrate more readily.

Place a pork loin in each bowl or bag of brine and refrigerate for at least 3 hours and up to 24 hours.

Make the spice glaze

Combine all the spice glaze ingredients in another resealable plastic bag.

Grill the pork loin

Prepare a grill for indirect cooking and bring it to 325°F (162° C).

Drain the pork loin, discarding the brine. Pat the pork dry with paper towels. Rub the meat with just enough oil to make it glisten.

Carefully oil the preheated grill rack using a paper towel lightly dabbed with oil and long-handled tongs. Place the loin on the well-oiled rack, fatty side up. Close the grill lid and cook, covered, for 45 minutes.

Transfer the pork loin to a plate. Cut off a bottom corner of the plastic bag of glaze and drizzle the glaze over the pork, turning it to completely coat it.

Return the loin to the grill and cook until it registers 160°F (71°C) on an instant-read thermometer, an additional 45 minutes or so. Let it rest for about 10 minutes.

Make the finishing sauce (optional)

Combine the finishing sauce ingredients on a clean cutting board.


Slice the rested pork loin, place it on the finishing sauce, if using, and turn to coat each slice. Serve immediately, preferably with a cold beer. Originally published September 14, 2010.

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Recipe Testers' Tips

This grilled pork loin is a wonderfully fabulous recipe. I’m a brine nut and this one is incredible—it contains lots of ingredients that work together very well. Honey and cumin are such a lovely combination, and the chives added just that tiny bit of something. I’d make this again and again. I’m practically licking my chops just thinking about it! Sure, it requires a touch more work than some recipes, but it’s oh so worth it.

As noted in the instructions, cross-hatching the fat really enables the brine (and then the glaze) to penetrate. My pork was in the brine for 24 hours. We used applewood chips, which gave the pork incredible flavor and depth. Grilling added yet another dimension. And then another dimension on top of that is the sublime glaze. (There’s no need to pour drizzle it. You can just brush it on.) I must confess to cooking it to just 150°F instead of 160°F as we prefer our pork pinkish.

This grilled pork loin is full of flavor and very tasty. A little labor intensive but well worth the results for a very succulent pork dish. I liked this brine for a variety of reasons, one being that it didn’t leave the pork with an overly salty flavor. There was a good balance with the herbs and the sweetness of the brown sugar.

I put the pork loin in the brine for about 5 hours. I used applewood chips that were soaked in white wine. This really gave the pork a mild, smoky flavor without drying the pork out. The glaze was very good, though I didn’t think I needed to put this in another bag to drizzle on the pork. I just mixed it up in a measuring cup and slowly drizzled it over the meat and then rolled the pork loin in the excess on the platter before putting it back on the grill.

Next time, I’ll double the glaze recipe and put half of it aside to pass with the pork when serving. This was a hit with everyone, no leftovers here…


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  1. Made it used a 2 1/2lb Slab of peameal bacon (Canadian bacon). Washed the peameal off and cut diamond slashes on both top and bottom. There was no fat. The brine and spice glaze got in nice and deep. Cooked it to 150F in the Dutch oven, cover on at 325°F

    My husband said, “Why would anybody eat beef with something this good?”

    It was a hit.

    1. I have to admit, Bernadette, you had me stumped. I’ve never heard of peameal bacon and had to look it up! Do you normally cook it with the coating intact? Was it true peameal on the outside or cornmeal? I’m fascinated now.

      1. These days it’s mostly fine cornmeal. But you can find it with ground pea meal especially when it’s been homemade. Either way, it’s not gritty at all and usually so fine, you don’t even notice it. The meat is boneless pork loin with no chunks of fat. Yes, you always leave the thin coating on. I rinsed it off to give the brine full contact with the meat.

        This is what Americans refer to as “Canadian bacon” and it’ll be printed that way on menus. As in, your choice of sausages, bacon, or Canadian bacon with eggs for breakfast.

        Today (July 1st) is Canada Day and bbq pea meal sandwiches will be part of that. Two slices (each one about 3 times the thickness of a regular slice of bacon) on a soft kaiser bun with French’s mustard (Americans call that “yellow mustard” or “ballpark”). These sandwiches are standard fare at carnivals, fall fairs & outdoor fundraiser events.

        At home, you have to be sure not to overcook it or it gets dry. Cut into thicker slices, just kiss the heat & let rest (off heat) to finish cooking, or bake a slab in the oven and slice it up. Yum!

  2. I made this tonight to rave reviews. I used two pork tenderloins (approximately 1.3 lbs each), reducing the brine by half. Three-hour brine period (next time I’ll plan ahead for a 24-hour bath); grilling took about 30 minutes total, plus 10 minute rest before slicing Everyone loved it. Suggested/requested the finishing sauce be doubled next time.

  3. This was the very best pork loin roast I have ever made!! Outstanding taste and so moist, Company loved it! Very easy to make.

    1. Carol, many thanks for taking the time to let us know! Lovely to hear you had the exact same experience we did with this recipe. Looking forward to hearing which recipe on the site you try next…!

  4. Great recipe! I made this last night for my family and it turned out wonderfully. I will be making it again very soon.The meat was juicy and flavorful. The only change I made was to take the meat off the grill at 150 instead of the indicated 160. If anyone is fearful that the glaze is too sweet, fear not. It’s AMAZING. Thanks for the recipe!

  5. I made this once before and it was so great I’m trying again. Can you tell me if I’ll get much different results if I were to cook it in my oven? Also, would you put it on a roasting rack, or just in a pan. We were also considering pan searing it and throwing it in the oven in the pan…

    1. Mrs King, you’ll get a different result in the oven–mostly notably, there’s won’t be a smokiness to it. I often roast when I don’t feel like grilling. I’d follow the recipe as written, but place the pork on a rack positioned in a low-sided pan (a rimmed sheet pan is perfect). Watch the internal temperature carefully.

  6. When you say covered, does that mean grill lid down or actually cover with foil? Also, fat cap up, correct?

    1. tennille, excellent questions. Yes, grill lid down. And yes, the pork ought to be situated on the grill rack so that the fatty portion is on top, that way as the fat warms and melts, it will bathe the roast as it drips down, keeping it moist. We reworded the recipe to make it clearer to other readers. We so appreciate your query, and would love to know what you think of the recipe when you make it….

  7. Thanks for the great recipe. This was my 1st brining experience and I’m now a believer. I had actually started brining a whole boneless pork loin (halved) in a gallon of water, 1 1/2 c kosher salt, and 1/2 c brown sugar. My loin was almost 9 lbs. I had alredy been brining overnight and found this recipe in the morning and added the spices, garli, and herbs. Doubled them all as I had far more liquid and continued the brining for another 9 hrs for a total of 24 hrs. Removed from brine, rinsed, patted dry, and allowed to come to room temperature for an hour before smoking in a Weber with hickory. Just put a large pile of coals on one side and the halved loin on the other, rotating after an hour. My BBQ temp was probably less than you had and I glazed when internal temp was 120 degrees. Removed the meat to rest around 150 internal temp. Next time I’ll pull at 145, as taking it to 160 on the grill would, I think, overcook it. I confess to thinning the glaze just a little with the juice of one of the zested lemons. The glaze was still VERY thick, but I simply slathered it on with a spoon and a silcone brush. I had doubled THAT recipe, too, and had a little left over. Made the board sauce, but most passed it by. The pork stands alone very well and makes GREAT sandwiches the next day! I’d like to try it in eggs benedict. Very like a good Canadian bacon. The pork loin was the most juicy and tender I have ever had. I’ve smoked them before but they’ve been on the dry or tough side. Thanks again!

    1. Terrific, Mark! You’re quite welcome. And thank you for letting us know your approach. Love how you just sorta MacGyvered things. Looking forward to hearing which recipe from Leite’s you try next….

    1. Hi Annie, in indirect grilling, the food is placed next to the heat source as opposed to directly on top. To indirect grill on a gas grill, light one side on high and cook the food on the other. This method functions as a type of outdoor oven, and can cook larger cuts of meat over a longer period of time without burning or drying out the meat.

      1. Thank you! As you can tell, I have not used that grill much. However, this looks awesome and my freezer is full of cuts from our 300+ pound hog. I’m looking forward to trying it.

        1. You are more than welcome, Annie! A freezer full of pork? Wow, I’m envious…

    1. kathy, I’m sorry you didn’t have good results. Let me ask you, did you make the brine, glaze, and dressing as specified? Did you make any substitutions or hold back on the salt?

  8. Am confused with respect to the comment in Step One under “brine the pork” where it says: “Transfer half the brine to a second bowl or plastic bag.”

    I don’t seem to find a later instuction as to what one does with the brine which has been set aside.

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