A Grilled Pork Loin Is a Beautiful Thing!

Fire up the barbecue and cook up a grilled pork loin this weekend. It's easy to make and tastes really good.

To avoid any misunderstanding, a pork loin is one of two strips of meat that lay along the outer sides of the backbone of the porker. A tenderloin is one of two much smaller strips of meat that lay along the underside of the backbone, inside the body cavity.


Grilled Whole Pork Loin On a Bamboo Cutting Board

Many people mistakenly call the loin a tenderloin. The tenderloin is more tender than the loin, since that muscle gets very little use. The loin is still pretty tender, especially smaller ones from younger hogs.

Whole Grilled Pork Loin

To start, the loin is marinated overnight to add some flavor. Most pork loin you find in the stores nowadays have been injected with up to 8% of their total weight with a preservative brine. Salt and sodium phosphate are the main ingredients. They prevent spoilage and extend the shelf life of the meat.

The good part about this is that this helps keep the price of pork low. The downside is that the end consumer has less control over the final taste of the meat. Bottom line is to be careful when marinating and seasoning "enhanced" pork products. Use very little if any salt and you should be alright.

Pork Loin Marinade

For a three to four pound pork loin you'll need about a quart of marinade. Combine...


  • Two cups white wine
  • One cup water
  • One-quarter cup olive oil
  • One-quarter cup chopped parsley
  • One medium white onion, chopped
  • Juice of one lime
  • One tablespoon fresh rosemary, chopped
  • One tablespoon chopped fresh garlic
  • One tablespoon Worcestershire sauce
  • Two teaspoons salt
  • One teaspoon black pepper
  • One quarter teaspoon nutmeg


Pour the marinade over the loin in a covered plastic or stainless container (or in a large freezer bag) and marinate in the refrigerator overnight, turning several times.

Grilling The Pork Loin

Grilled Pork Loin, Sliced, On Serving Dish With Chef's Knife

Remove from the fridge about an hour before preheating the grill to take the chill out of the meat. It'll cook much more evenly and quicker if it's near room temperature when it hits the grill.

Preheat the grill to medium high. Drain the excess marinade from the loin, then pat it dry with a clean towel. Grill the loin over direct heat ten minutes per side. With a probe thermometer check the internal temperature. Remove at 140 degrees Fahrenheit for medium done pork, or at 150 degrees for well done.

Cover the meat with foil and a couple of towels to hold in the heat and allow the meat to rest for 10 to 15 minutes after it comes off the grill. The internal temperature of your grilled pork loin will continue to rise another 5 degrees or so, becoming perfectly done, tender and juicy.