Grilled Pork Loin Recipe
(Boneless Rib)

Grilled Pork Loin Recipe

Flavor: 5 Out Of 5

Alternative Names: Blade Loin Roast, Pork Loin Rib Half

Boneless Pork Loin Rib Roast

The boneless pork loin rib roast is part of the pork loin that lies between the front shoulder and the center portion of the pork loin.

The rib end is juicier and has more flavor than the leaner more popular center roast. A bone in rib roast has yet even more flavor then a boneless cut, however a boneless pork loin roast recipe is easier to cook and to carve.

Grilling a rib end roast is a little trickier than grilling the center because the rib tapers slightly towards the end. The smaller end will cook a little faster, tying the larger end with butchers twine will help to even out the size of the roast for more even cooking.

A brined pork loin roast on grill with a dry rub will cook up juicier and more favorable. If the pork roast you purchased is not enhanced or seasoned we recommend brining the roast before grilling. Learn more about enhanced or seasoned pork.

Cooking Instructions
( Gas Grill)
Grilled Pork Loin Recipe

1. Dissolve ½-¾ cup of kosher salt or 5-6 tablespoons table salt in 3 quarts(2.8 liters) of cold water in a large container. Place pork loin in the saltwater mixture, cover and refrigerate 6-8 hours or overnight. If your roast is enhanced (seasoned) or if you don’t want the roast brined in salt skip step 1.

2. Remove roast from the brine 1 hour before grilling and let the roast stand at room temperature. Rub the roast with olive oil and sprinkle with your favorite dry rub. You can also make several shallow incisions around the surface of the roast and place thin slivers of garlic in each incision.

3. For an added optional smoky flavor soak 2 cups of wood chips in cold water 15-20 minutes. Drain water, place wood chips in a foil tray or metal wood chip box. Place tray over primary burner, replace grate cover and turn all burners to high with lid down for 15-20 minutes.

4. Leave primary burner on high and turn off all other burners. Place roast fat side up over the high burner searing 3-4 minutes with the lid down. Turn over and sear the opposite side another 3-4 minutes with the lid down.

5. Move roast to cooler side cooking pork loin roast with lid down over indirect heat 30-45 minutes until a instant-read thermometer reads 135-140 degrees into the thickest part of the roast. Try to keep the temperature inside the grill around 375-400 degrees.

6. Transfer roast to cutting board, tent loosely with foil 15-20 minutes. The internal temperature should rise another 10-15 degrees. Any internal temperature over 150 degrees will begin to dry out the pork roast.

Charcoal Grill

Grilled Pork Loin Recipe

When using a charcoal grill the roast does not need to seared. The internal temperature will reach 425-450 degrees inside the grill, enough to give the grilled pork loin roast a nice crust over indirect heat.

Follow the recipe for gas grilled in steps 1 & 2.

3. For an optional smoky flavor you can use wood chunks or wood chips. Soak two 3 inch wood chunks in water for 1 hour and drain.

4. Meanwhile light a fire filled with charcoal briquettes and allow to burn until covered with a thin layer of gray ash. Move coals to one side of the grilling piling 2-3 high. Open bottom vents completely and place wood chunks or chips on top of charcoal. Place grate back in place, open lid vents halfway and heat 5-10 minutes.

5. Clean grate with grill brush. Place pork roast opposite side of the fire, closer to the fire than the outer edge. Grill covered about 30-45 minutes until an instant-read thermometer reads 135-140 degrees into the thickest part of the roast.

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Below is a cooking chart for grilled pork loin recipe. Remember you should always use an instant-read thermometer to check the doneness of a roast. The internal temperature will rise about 10-15 degrees during resting time, remove the roast 10-15 degrees before desired doneness.

Doneness	Description	Meat Thermometer Reading
Medium	Pink throughout	145-150 degrees
Medium-Well	Slightly pink in center	150-160 degrees
Well-Done	Beige-pink throughout	160-170 degrees