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.
- ½ cup brown sugar
- 2 Tbsp. smoked paprika
- 2 Tbsp. kosher salt
- 1 ½ tsp. ground black pepper
- 1 tsp. garlic powder
- 1 (3 – 4 lb.) pork loin
- In a medium mixing bowl, combine brown sugar, paprika, salt, black pepper, and garlic powder stirring to combine completely. To customize this seasoning, check out my Homemade Pork Rub and Seasoning recipe.
- Remove the pork loin from the packaging, pat dry and season on all sides with 3 – 4 tablespoons of the seasoning mix.
- Prepare the grill such that one side is off and the other is medium-high.*
- 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.
- 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. When the temperature reaches 130˚F, move the pork over the direct heat – the burners that are on or directly over the charcoal – top side down.
- When the internal temperature reads 145˚F on an instant read thermometer at the thickest part of the loin, remove from the heat, cover with foil and allow to rest for 15 minutes.
- Slice and serve.
*Note: How to prepare the grill for two-zone grilling:
Three Burner Gas Grill – turn the left burner to medium-high and ignite.
Four Burner Gas Grill – turn the two left burners to medium and ignite. Leave the two right burners off.
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.