- Prepare the Ingredients
Pat the 3 lb boneless pork loin roast completely dry with paper towels. In a small bowl, combine 1 tbsp kosher salt, 2 tsp black pepper, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tbsp brown sugar, and 1/2 tsp dried thyme. This is your dry rub. Measure out 2 tbsp of olive oil. Prepare a full chimney starter of lump charcoal.
- Season & Set Up the Grill
Drizzle the olive oil all over the pork loin and massage it in thoroughly. Sprinkle the dry rub mixture evenly over the entire surface, pressing gently so it adheres. Set the meat aside. Light the charcoal. Once the coals are ashed over and glowing, carefully pour them onto one side of the grill's charcoal grate, creating a "hot zone." Leave the other side empty for a "cool zone." Place the cooking grate on the grill and let it heat for 5 minutes.
- Grill with Indirect Heat
Place the seasoned pork loin directly on the cooking grate over the empty "cool zone," away from the direct heat. Cover the grill with the lid, ensuring the vent is positioned over the meat to draw the smoky heat across it. Maintain a grill temperature of about 325-350°F. Grill the roast, covered, turning it occasionally for even cooking, until an instant-read thermometer inserted into the thickest part registers 140°F, about 40-50 minutes.
- Rest, Slice & Serve
Once the pork loin reaches temperature, carefully transfer it to a clean cutting board. Loosely tent it with aluminum foil and let it rest for a full 10-15 minutes. This is critical for juicy results. After resting, use a sharp knife to slice the roast against the grain into 1/2-inch thick slices. Arrange on a platter and serve immediately with your chosen sauces and sides.
- Calories:320 kcal
- Protein:42 g
- Carbohydrates:3 g
- Sugar:2 g
- Salt:0.9 g
- Energy:1340 kJ
- Fat:14 g
I have a confession: for years, I thought grilling a pork loin on a charcoal grill was an act of culinary self-sabotage. My fear of dry, chalky results meant this cut was relegated to the oven’s safe embrace. That is, until a summer backyard cookout changed everything. I learned the secret to a juicy, smoky, and downright magnificent pork loin on a charcoal grill isn’t a secret at all—it’s a simple, joyful process of gentle heat and big flavor. This is the recipe that made a believer out of me, and I’m betting it will for you, too.
The Legend of the Loin on the Grill
While pork roast has deep roots in American farmhouse tradition, the practice of cooking a boneless pork loin on charcoal grill is a more modern, backyard-born celebration. It combines the primal allure of live fire with a lean, elegant centerpiece. Unlike its fatty cousin the pork shoulder, the loin demands respect and a watchful eye. The reward? A stunning roast with a deep, smoky bark that gives way to a tender, rosy interior, earning its place as the star of any gathering.
What Makes This Pork Loin on Charcoal Grill Special
The magic happens in the contrast. You get a crust that crackles with savory flavor from the spice rub and charcoal smoke, while the inside remains impossibly moist. The key is a two-zone fire, which acts like your own outdoor oven. The indirect heat gently cooks the meat through without scorching the exterior, allowing the fat to render and the spices to mingle into something extraordinary. The final texture is the true victory: firm and sliceable, yet so tender it nearly melts.
Your Essential Grilling Pro-Tip
My biggest “Aha!” moment? Don’t rely on time alone. Use a good instant-read thermometer. This is your non-negotiable ticket to perfect doneness. Aim to pull the roast off the heat when it hits 140°F in the thickest part. The residual heat will carry it to a safe, succulent 145°F as it rests. This simple tool is the difference between guesswork and grilling glory.
Serving & Pairing: Beyond the Basics
While it’s sublime on its own, thin slices of this grilled pork loin beg for accompaniment. For a classic pairing, a tangy apple chutney or a spoonful of grainy mustard cuts through the richness beautifully. Sidewise, think grilled peaches with burrata or a robust farro salad with roasted vegetables. Beverage-wise, the smoky notes pair wonderfully with a slightly chilled Pinot Noir or a crisp, hoppy IPA. For more classic American grilling inspiration, check out the fantastic resources at Serious Eats.
Variations & Substitutions
No brown sugar? Honey or maple syrup will lend a lovely glaze. For a keto-friendly version, skip the sugar entirely and boost the garlic and smoked paprika. Feeling adventurous? Butterfly the loin open, stuff it with spinach, feta, and sun-dried tomatoes, then tie it back up for a stunning stuffed roast. The basic technique for cooking a pork loin on a charcoal grill remains your reliable foundation.
Make-Ahead & Storage Tips
You can apply the dry rub up to 24 hours in advance and let the meat rest in the fridge—this actually enhances the flavor. Leftovers are a gift! Store slices in an airtight container for up to 4 days. They are fantastic cold in sandwiches, chopped into salads, or gently reheated in a pan for a quick, delicious protein boost.
Frequently Asked Questions
Can I use a gas grill? Absolutely. Just set it up for two-zone cooking by only lighting half the burners.
My pork looks done but the thermometer reads low. What now? Patience! Thermometers don’t lie. Trust it and let the indirect heat do its work.
How long should it rest? A full 10-15 minutes under a foil tent is crucial. This allows the juices to redistribute, ensuring every slice is moist.
So there you have it—your new go-to method for a truly spectacular main course. The process of grilling a pork loin on a charcoal grill is simpler than you think, and the results are more rewarding than you can imagine. Fire up the coals, trust the process, and get ready to serve a roast that will have everyone asking for your secret. I’d love to hear how yours turns out in the comments!
