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
Spice-Glazed Grilled Pork Loin
Ingredients
For the brine
- 5 tablespoons sea salt or kosher salt
- 5 tablespoons light brown sugar
- 1 tablespoon freshly ground black pepper
- 2 tablespoons grated or finely chopped sweet white onion
- 10 garlic cloves, crushed
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- 1 bunch thyme
- 1 bunch flat-leaf parsley
- 1 bunch rosemary
- 6 cups cold water
For the grilled pork loin
- Two (2 1/2-pound) pork loin*, preferably boneless
- Canola oil or vegetable oil
For the spice glaze
- 1/4 cup packed light brown sugar
- 2 tablespoons paprika
- 1 teaspoon ground cumin
- 1/4 cup honey
- 2 teaspoons grated lemon zest
- 2 tablespoons chopped chives
For the finishing sauce (optional)
- 6 tablespoons olive oil
- 2 tablespoons chopped flat-leaf parsley leaves
- Sea or kosher salt
- Freshly ground black pepper, to taste
- Grated lemon zest
- Chopped chives
Instructions
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. Dump half the brine into 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.
- Move 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 .
Devour
- 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.
Notes
*What’s the difference between pork loin and pork tenderloin?
Pork loin is a bigger and flatter cut of meat that is mild flavored and has a little bit of fat to it, making it taste “meatier”. It isn’t a particularly tough cut so it doesn’t need a low, slow braise. Compared to a tenderloin, which is smaller, leaner, and cooks quickly, the loin takes well to a quick sear followed by some time in the oven. The fattiness in a pork loin also makes it the perfect candidate for grilling, whereas a tenderloin will often dry out on the barbecue. Pork loin is also priced better, which makes it one of our faves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
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 of 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!
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.
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.
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!
Thanks Bernadette. Your sandwiches sound delicious!
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.
Magnificent, LLBR! Thank you for taking the time to let us know! Greatly appreciated…