Grilled Pork Loin with Dry Rub

Grilled pork loin sliced on a wooden cutting board. Slices are fanned out to show interior texture.

5 from 1 vote

My grilled pork loin uses a simple dry rub of salt, garlic powder, onion powder, paprika, and black pepper. It cooks on the cool side of the grill until the center reaches 140°F, which took mine 34 minutes. Then it gets 2 to 3 minutes over the hot side to sear the outside. It climbs to 145°F while it rests.

Prep Time10

Cook Time45

Resting Time10

Total Time1 5

Course: Dinner Recipes

Cuisine: American

Servings: servings

Calories: 202kcal

Author: Samantha Erb

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.

Chill time of 30 minutes is optional.

Storage: Wrap leftovers tightly in foil or put them in an airtight container. They'll keep in the fridge for up to 4 days.

Reheat: Put the pork in a baking dish with a splash of water or broth. Cover it and bake at 300°F for 15 to 20 minutes, until it's warmed through.

Nutrition