How to Cook a Juicy, Flavorful Pork Loin on a Kamado Grill: A Step-by-Step Guide for Grilling Perfection

Cooking pork loin on a kamado grill may seem intimidating for beginners, but it’s actually quite simple with the right techniques. A kamado grill like the Big Green Egg provides even, consistent heat that infuses the pork with unbelievable flavors. Follow this step-by-step guide for tips on choosing the right cut of meat, proper seasoning and marinating, temperature control, and more. You’ll be biting into tender, juicy pork loin with amazing grill marks and smoky flavor in no time.

Choosing the Right Cut

The best cuts of pork for cooking low and slow on a kamado grill are the loin and the shoulder, Pork loin is leaner and will cook up quicker than other cuts Look for a boneless center-cut pork loin roast that is about 2 pounds, The uniform shape will cook evenly and give you nice presentation when sliced,

Proper Seasoning

Adding seasoning is key to taking your pork loin from bland to bold. First, rinse the meat and pat it completely dry with paper towels. Then, rub down the pork with yellow mustard. This helps the seasoning adhere and adds flavor. Generously sprinkle on a pork-friendly grill seasoning or rub. Good options include brown sugar, garlic powder, onion powder, smoked paprika, ground cumin, chili powder, ground mustard, and cracked black pepper. Cover all sides and massage the seasoning into the meat.

Marinating Magic

Soaking pork loin in a marinade imparts tons of flavor. The acidic ingredients help break down tough muscle fibers, resulting in more tender and juicy meat. Try mixing soy sauce, olive oil, brown sugar, chili sauce, garlic, and ginger for an Asian-inspired marinade. Let the pork marinate in the fridge 1-2 hours before grilling.

Prepping the Grill

With kamado grills temperature control is key. After lighting your charcoal, keep the grill around 250°F by carefully regulating the air flow through the top and bottom vents. Add a couple chunks of smoking wood like hickory pecan, or applewood for extra flavor. The indirect heat will slowly roast the pork while infusing it with smoky goodness.

Grilling Time

Place the seasoned pork loin on the grill and close the lid. Resist the urge to flip and move it frequently; this causes juices to escape and dryness. Let it cook undisturbed until the internal temperature hits 140°F, about 1 hour 15 minutes. The meat will continue cooking after you remove it from the grill. Allow it to rest 15 minutes before slicing into perfect pink pork perfection.

Get the Right Tools

Having the right grill tools on hand makes cooking pork loin much easier:

• Instant-read thermometer – Track internal temp without overcooking
• Meat claws – Easily flip and handle meat
• Grilling tongs – Grip and maneuver pork on the grill
• Basting brush – Apply glazes and sauces
• Grill gloves – Protect hands from heat
• Grill platter – Transport meat safely

Add Some Smoke

The kamado grill puts a delicious smoky flavor into everything you cook. Add wood chunks, chips or pellets to infuse even more savory smoke into your pork loin. Apple, hickory and mesquite all pair fantastically with pork. Soak chips in water first so they smolder and produce smoke. Try different woods to find your favorite.

Ooey Gooey Glazes

Glazing the pork loin adds sweetness, richness, and color contrast. Brush on your glaze during the last 5-10 minutes of grilling time. Great glaze recipes include brown sugar & bourbon, hoisin & sriracha, and maple chipotle. Get creative and come up with your own signature glaze! Let the pork rest after glazing so the glaze sets.

Get Creative With Rubs

Pre-made pork rubs are convenient, but making your own opens up a world of possibilities! Combine brown sugar, chili powder, cumin, garlic, pepper, sage, rosemary, oregano – the options are endless. For a show-stopping spiced rub, try mixing ancho chile powder, ground chipotle, garlic, brown sugar, and lime zest.

Flavor Blast Marinades

Marinating is hands-down the best way to infuse big, bold flavors into pork loin. Whip up a marinade, submerge the pork, and let it soak for 1-2 hours. Yogurt-based marinades tenderize while adding tang. Asian marinades like teriyaki, sesame, and ginger are always a hit. For a Mediterranean marinade use olive oil, lemon, garlic, and oregano.

Inject Even More Flavor

Get flavor throughout the entire pork loin, not just the outside, by injecting your favorite marinade. Use an injection needle to penetrate deep into the meat and disperse the marinade Some great injectable marinades are pesto, salsa verde, lemon garlic, and bourbon brown sugar. Let it marinate a few hours after injecting before tossing on the grill

Nail the Perfect Temp

Cooking pork loin properly comes down to temperature control. Use an instant-read thermometer inserted into the thickest part of the meat without touching bone. For juicy, tender pork, cook to an internal temperature between 140-145°F. The meat will continue cooking after it’s removed from the grill and rise another 5-10 degrees.

Rest for Best Results

Resist cutting into the pork loin straight off the grill! Letting it rest 15-30 minutes allows the juices to redistribute throughout the meat. The internal temperature equalizes, making sure each bite is succulent. Resting also relaxes the muscle fibers, yielding more tender pork. Tent foil loosely over the meat while it rests for optimal juiciness.

Slice Against the Grain

Pork loin has a distinct grain that runs the length of the muscle. Slicing against the grain shortens these tough muscle fibers, resulting in more tender and easier to chew pieces of pork. Identify the direction of the grain before slicing. Cut each slice 1/4 to 1/2 inch thick.

Get Creative With Leftovers

Leftover pork loin makes amazing sandwiches, salads, pizza toppings, omelets, tacos…the possibilities are endless! Slice and add it to fried rice or pasta. Dice up pork for quesadillas or nachos. Shred it for pulled pork sandwiches doused in bbq sauce. Get creative and give your leftovers new life!

Cooking pork loin using a kamado grill delivers juicy, flavorful results every time. With the right preparation, seasoning, temperature control, and slicing, you’ll impress everyone with your grilling mastery. Experiment with different woods, rubs, marinades and glazes to put your own unique spin on simple pork loin. In no time, this will become your go-to grilled meal during the warmer months. Get grilling!