Grilled Pork Loin (With Easy Rub!)
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My grilled pork loin comes off the grill with a savory, garlicky crust and a juicy center every single time. It takes just 7 ingredients, and the cool side of the grill does most of the work to keep it nice and tender!
How to Get Extra Tender Pork Loin on the Grill
Pork loin is one of the most underrated cuts at the store. I see people walk right past it for a pricier cut because they think it’ll taste better. I’ve grilled this one over and over, and I promise it comes out super tender without blowing the budget.
All that’s needed is 7 ingredients and a grill. The spices give an incredible flavor while the grill does all the work using the hot and cool side to get perfectly cooked pork every time.
My husband Ben loves when I grab it from the store because it’s an excuse for him to pull the grill out in the summer. He pretends he’s working hard outside when he’s just sitting there relaxing while the pork loin is grilling.
My dry rub for this grilled pork loin is one of the easiest ones I make, too. The salt seasons the meat, and the garlic powder and paprika cook into a savory crust once it hits the grill. Then I finish it over the hot side for just 2 to 3 minutes. I skipped that sear once, and the pork just wasn’t as flavorful. It was missing that charcoal crust on the outside, so I never skip it now!
If you love pork, once you learn how to grill pork chops, you can’t go back, especially with an easy marinade on them. And pork loin in the air fryer gives a similar taste that can be cooked indoors.
Pork Loin Grilling Ingredients
- Pork loin – I grab a Smithfield pork loin, about 2 ¼ pounds. It’s a lean, wide cut, and it stays juicy on the grill as long as you cook it on the cool side.
- Garlic powder – I go with garlic powder over fresh because it sticks to the meat better. Fresh garlic also burns on the grill, and the powder doesn’t.
- Paprika – This gives the pork a pretty color and a little sweetness. When I want it smokier, I grab smoked paprika instead!
- Everything else is salt, onion powder, black pepper, and olive oil. You’ll find the exact amounts in the recipe card.
How to Grill Pork Loin
- Pat the pork loin dry with paper towels. Then brush it with olive oil and press the seasoning blend into every side.
- If you have time, chill the seasoned pork in the fridge uncovered for 30 minutes so you get a better crust. Pull it out 20 to 30 minutes before grilling to take the chill off.
- Set up your grill with a hot side (around 350-400°F) and a cool side with the burners off or no coals. The pork spends most of its time on the cool side.
- Put the pork loin on the cool side, away from the direct heat. Close the lid and cook it until the thickest part hits 140°F. Mine hit 140°F at 34 minutes, so I start checking at 30.
- Move it over to the hot side for 2 to 3 minutes total, flipping halfway, to get that charcoal crust.
- Move the pork to a cutting board and let it rest for 5 to 10 minutes. It’ll climb to 145°F while it sits.
- Slice it against the grain and dig in!
Recipe Tips
- I leave the pork uncovered while it chills in the fridge. That dries out the outside so the crust starts forming the second it hits the grill. I do the same thing with my BBQ chicken wings!
- I start checking the temperature at 30 minutes. Mine hit 140°F at 34 minutes, but a thicker loin will need a few more minutes.
Variations
- If you can’t find pork loin, this works with tenderloin too. It’s smaller and leaner, so it cooks a lot quicker. I start checking it after 20 minutes, and my smaller, faster grilled pork tenderloin walks you through it.
- To kick up the heat, sprinkle some red pepper flakes or drizzle some homemade hot honey sauce on top for a sweet and spicy taste.
- If you like it a little sweeter, I add brown sugar to the rub! I was nervous it would burn, but it never has. The pork is only over the hot side for 2 to 3 minutes total, so the sugar just caramelizes into the crust. My brown sugar pork chops use the same trick.
- Marinate it first. If I have an extra hour to let the pork marinate, I’ll let it sit in my pork chop marinade recipe before adding the rub. It works wonderful on grilled pork loin.
- For some BBQ flavor, I brush on my 2 ingredient BBQ sauce halfway through cooking while the pork is still on the cool side. By the time it gets that quick sear at the end, the sauce has baked on into a sticky glaze.
What to Serve
I love serving this grilled pork recipe with hearty side dishes like baked beans, Cajun corn on the cob, or an air fryer baked potato. It also goes really well with creamy mashed potatoes or steamed white rice and side of cinnamon applesauce. When I’m craving a lighter plate that’s still satisfying, I pair my protein with a serving of garlic green beans or a fresh chopped salad.
Grilled Pork Loin FAQs
Is there a difference between pork loin and pork tenderloin?
Yes! Pork loin is a large cut that comes from the upper back area, which is sold whole or cut into chops. The tenderloin also comes from the loin, and it’s a smaller, thinner strip that is quite lean. If you have a tenderloin instead, my grilled pork tenderloin is made just for that smaller cut.
How do I avoid drying out the pork loin on the grill?
I cook it on the cool side and take it off the second it hits 140°F. It keeps climbing to 145°F while it rests, so it finishes cooking on the cutting board instead of over the heat.
More Easy Grilled Recipes
- Grilled hot dogs
- Crispy grilled chicken thighs
- Grilled chicken legs
- Grilled sirloin
- Grilled wings
- London broil on the grill
Grilled Pork Loin with Dry Rub
Equipment
- charcoal or gas grill
Ingredients
- 2 1/4 pounds pork loin, I use Smithfield
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika, or smoked paprika
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Using paper towels, pat the pork loin dry and brush the pork with olive oil.
- In a small bowl, mix the salt, garlic powder, onion powder, paprika, and black pepper then gently press it into all sides of the pork.
- (optional) Place the pork in the fridge, uncovered, for about 30 minutes to let the seasoning dry out for a better crusting.
- Remove the pork from the refrigerator 20-30 minutes before grilling.
- Set one side of the grill to hot (350-400°F) and keep one side of the grill cold. If using charcoal, move all the hot charcoal to one side of the grill.
- Place the pork loin on the cool side of the grill (away from direct heat). Close the grill and cook for 30-40 minutes until the internal temperature reaches 140°F on a meat thermometer. Mine hit 140°F at 34 minutes.
- Move the pork to the hot side of the grill for 2-3 minutes, flipping halfway, to sear the outside. Don't skip this step! It's what gives the pork that charcoal crust.
- Take the pork loin off the grill and let it rest for 5-10 minutes. Carryover cooking will bring it up to about 145°F.
Notes
- For Charcoal Grill:
- Light your charcoal and let it ash over, then push the coals to one side (hot side). Leave the other side empty (cool side).
- Cover the grill and preheat it to 350-400°F.
- For Gas Grill:
- Turn the burners on one side to medium heat and preheat to 350-400°F for the hot side. Leave the other side off for the cool side.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Like this? Leave a comment below!
Turned out great, thanks for the recipe!
So glad you enjoyed the grilled pork, Becky!