Boneless pork loin is a lean, flavorful cut that’s perfect for grilling. When cooked properly, it emerges juicy, tender and delicious. But nailing the timing is essential to pork loin success. Undercook it, and you risk foodborne illness. Go too long, and it dries out into an unappetizing, hockey puck-like slab. So how long should you grill a boneless pork loin roast? Follow these tips for foolproof results.
Why Timing Matters with Pork Loin
Pork loin is very low in fat and connective tissue. This makes it ideal for fast, hot cooking methods like grilling, which give it a nice sear while keeping the interior moist.
However, it also means pork loin can dry out quickly if overcooked. There’s less wiggle room compared to tougher cuts like shoulder or brisket. You need to pull it off the grill at just the right moment for safety and juiciness.
Follow the guidelines below for perfectly grilled boneless pork loin every time
Average Grill Times per Pound
As a general rule of thumb, boneless pork loin roasts take about 20 minutes per pound to grill.
So if you have a 3-pound roast, plan on about an hour of total grilling time. For a 5-pound roast, allow 1 1⁄4 hours.
However, grill temperature, thickness, and shape can all impact cook time. Rely more on internal temp than time estimates.
Best Methods for Grilling Boneless Pork Loin
For even cooking and maximum browning, use a two-zone fire when grilling pork loin. Sear over direct heat first, then finish over indirect heat.
1. Sear: Place pork loin over direct heat. Grill each side for 4-5 minutes until well browned.
2. Roast: Move pork to indirect heat. Close grill lid. Cook until it reaches 140-145°F internally.
3. Rest: Let pork rest 10 minutes before slicing.
The initial sear gives you that nice char while finishing over indirect heat cooks through gently without drying out the exterior.
Target Internal Temperature
Always grill pork loin to a minimum safe internal temp of 145°F. At this temp, the meat remains slightly pink and juicy in the center.
For added assurance, cook to 150°F for medium doneness. Temps above 155°F risk drying out the lean meat.
Use an instant-read thermometer to check doneness in the thickest part of the loin, away from bone or fat.
Season Well in Advance
Proper seasoning is key for flavorful pork loin. Dry brining 8-24 hours before grilling improves the texture and allows seasonings to fully penetrate the meat.
Try a simple blend of salt, pepper and herbs. Spice rubs with some sugar will caramelize nicely over the grill.
Rest Before Carving
Never slice into pork loin straight off the grill. Letting it rest 5-10 minutes allows juices to redistribute so they don’t run out when you cut into it.
Tent the pork loosely with foil as it rests to retain warmth. Then slice and serve your masterpiece.
Serving Suggestions
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Try serving grilled pork loin with chimichurri or a fruity salsa for contrasting flavors.
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Pair it with roasted veggies, grilled corn on the cob, or creamy mashed potatoes.
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For sandwiches, slice thinly and pile onto bakery rolls with your favorite toppings.
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Leftovers are delicious chopped up in fried rice, pasta, or omelets.
Troubleshooting Grilled Pork Loin
Overcooked and dry: You left it on too long or sliced before juices redistribute. Next time, pull off grill at 140-145°F and rest adequately before cutting.
Burnt exterior: The grill was too hot. Use lower, indirect heat next time for gentler roasting.
Undercooked: Double check internal temp with a meat thermometer. Return to grill if under 145°F.
Bland flavor: Season more aggressively next time and let marinate 12-24 hours for flavor to develop fully.
Tips for Moist, Tender Pork Loin
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Choose roasts 2-3 pounds; avoid super thin or thick cuts.
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Trim excess fat but leave a thin layer for moisture.
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Generously season or marinate 12-24 hours prior.
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Grill over two-zone fire for nice char and even cooking.
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Pull pork off grill at 140-145°F max temp.
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Let rest at least 5-10 minutes to allow juices to reabsorb.
The Takeaway
For deliciously grilled boneless pork loin, sear over direct heat then finish over indirect heat until it reaches 140-145°F internally. Allow 20 minutes per pound for roasts 2-3 pounds in size. Rest pork 5-10 minutes before slicing and serve your masterpiece!
How To Grill Pork Loin – Plus A Simple Honey Mustard Glaze
FAQ
How long does it take to grill a pork loin?
How long to grill 1 inch boneless pork loin chops?
How long do you grill pork on each side?
How long do you cook a pork loin on a grill?
Grill the pork loin. Place the seasoned pork loin directly on the grill grates over indirect heat. Cook the roast for 1 hour to 1 hour 30 minutes or until the pork reaches an internal temperature of 145 degrees F. Rest, slice, and serve. Remove the pork from the grill and allow to rest for 15 minutes. Slice into 1/4 inch slices and serve.
How do you cook a pork loin on a gas grill?
Once that temperature is reached, transfer the pork loin to the cooking grate that is directly above the lit burners on the gas grill or the charcoal on the charcoal grill top side down. Sear until the internal temperature reaches 145˚F and remove and cover with tin foil and allow to rest for 15 minutes.
How long does it take to cook a pork loin?
Turn over and sear the opposite side another 3-4 minutes with the lid down. 5. Move roast to cooler side and grill pork loin with lid down over indirect heat, depending on the size, the pork loin cooking time should be about 30-45 minutes until a instant-read thermometer reads 135-140 degrees into the thickest part of the roast.
What temperature should a pork loin be on a grill?
Remove the pork loin from the grill when it has reached an internal temperature of 145 degrees F. Make sure to insert your thermometer in the thickest part of the pork loin in the center of the meat to get an accurate reading. Rest before serving. This pork loin will be hot once it comes off the grill.