Grilled Pork Loin

This Grilled Pork Loin is slow cooked to tender perfection and then reverse seared creating a crispy exterior. A simple, delicious summer meal that won’t heat up the house.

Learn how to use a reverse sear on the grill for a pork loin that is crispy on the outside and tender inside. It’s got a great seasoning blend that you can customize and is ready in about an hour. Plus, grilling it means all that heat stays outside.

What’s The Difference Between Pork Loin And Pork Tenderloin?

Before we get started grilling the pork loin, I think it’s important to understand the difference between a pork loin and a pork tenderloin. They’re very different cuts and, although their names are similar, they come from very different parts of the pig.

Pork loin is a large cut of meat from the back of the pig. It can be sold bone-in or boneless. Generally, pork loin runs between two to five pounds. I think it’s best grilled using the two-zone cooking method, initially cooking over indirect heat and then reverse searing the loin over direct heat. I also have a post if you want to roast a pork loin in the oven though, also a great option.

Pork tenderloin is a thin, small cut of meat that runs from the hip to the shoulder of the pig. On average, this cut is generally about 1 pound. Because of its size it’s best cooked quickly over high heat.

Because these are such different cuts, it’s important not to substitute one for the other.

Preparing The Grill For Grilled Pork Loin – Two-Zone Method

If you have a Three Burner Gas Grill, turn the left burner to medium-high and ignite. For a Four Burner Gas Grill, turn the two left burners to medium and ignite. Leave the two right burners off.

With a Charcoal Grill – fill a chimney starter with charcoal and light according the manufacture’s instructions. (Please don’t use starter fluid. This will leave a nasty chemical taste on your food.) You’ll know the coals are ready when the edges turn grey and ashy.

Pour the charcoal out of the chimney and push over to one side of the grill. Leave the other side free of coals.

Preheat the grill for 5 minutes and then clean and oil the cooking grates. The temperature of the grill should be between 300 – 350˚F.

How To Cook A Whole Pork Loin On The Grill

Now that we have the difference between a pork loin and pork tenderloin out of the way, let’s talk about the prep and cooking method to make sure that this cut of meat doesn’t end up dry and flavorless.

The first thing that I like to do is to season the pork loin to not only add flavor, but to create a delicious crispy exterior. My favorite seasoning is my Homemade Pork Rub and Seasoning Blend which has been developed specifically for pork. I have included the base recipe here, but if you would like to customize it to your tastes, click over to the recipe to create a deeper, richer blend or a spicier blend.

Before I season the pork loin, I pat it dry so that the accumulated moisture from the package doesn’t create an environment that will steam the pork.

Once the pork loin has been seasoned, I get my grill ready. As I mentioned above, I use a two-zone grilling method for the pork loin. Essentially, it’s grilled over a lower heat, around 300 – 350˚F, for about 1 hour and then reverse seared to create a crispy crust. This method ensures that the pork stays tender and the seasoning caramelizes and doesn’t burn.

Place the pork loin on the cooking grate over the non-lit burner(s) or where there is no charcoal. Grill for about 1 hour, checking at the 30 minute mark. We’re looking for an internal temperature of 130˚F on an instant read thermometer inserted in the thickest part of the pork loin.

Once that temperature is reached, transfer the pork loin to the cooking grate that is directly above the lit burners on the gas grill or the charcoal on the charcoal grill top side down. Sear until the internal temperature reaches 145˚F and remove and cover with tin foil and allow to rest for 15 minutes. I love to serve this with my Apple Potato Salad. It’s the perfect accompaniment.

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