How To Grill Pork Loin - Plus A Simple Honey Mustard Glaze
Pork Loin is almost foolproof when grilled. All it takes is a little bit of time and a target temperature and you can end up with a juicy, tender Pork Loin that’s ready for a delicious Honey Mustard Glaze.
Rub Ingredients
1 TBSP Kosher Salt
1 TBSP Coarsely Ground Black pepper
1 tsp Smoked Paprika
1 tsp Granulated Garlic
Honey Mustard Glaze Ingredients
½ cup Honey
½ cup Whole Grain Mustard (or your favorite mustard)
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Pork Loin Roast on the Weber Grill - A Great Holiday Alternative | Heath Riles BBQ
Not a big fan of turkey at Thanksgiving? Looking for something different and a little cheaper? We got ya covered! Check out our Pork Loin Roast recipe. You can cook this on your grill at home or your oven. It's simple and delicious.
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WHAT HEATH USED:
• Heath Riles BBQ Sweet BBQ Sauce
• Heath Riles BBQ Beef Rub
• Duck Fat Spray
• Weber Kettle Grill
• Metal Tongs
• Victorinox Slicing Knife
• Small Sheet Pan
• Thermoworks Thermapen One
• Royal Oak Lump Charcoal
• Disposable Cutting Boards
• Victorinox 12 Inch Fibrox Pro Slicing Knife
• Thermoworks Silicone Brush
• Charcoal Basket Holders
• Small Cast Iron Pot
• Smucker's Orange Marmalade
INGREDIENTS:
• 1 tbsp of butter
• Smucker's Orange Marmalade
• Heath Riles BBQ Sweet BBQ Sauce
• Heath Riles BBQ Beef Rub
• 5.5lb Pork Loin Roast
• Duck Fat Spray
Orange Marmelade Glaze:
• 2/3 cup Heath Riles BBQ Sweet BBQ Sauce
• 1 tbsp of butter
• 2 tbsp Smucker's Orange Marmalade
DIRECTIONS:
1. Get your grill up to 375-400º. We cooked this one on our Weber Kettle. We separated the charcoal baskets and moved one to each side of the grill.
2. Trim any excess fat on your pork loin roast.
3. Score the fat cap.
4. Spray Duck Fat Spray on your pork loin roast for a binder.
5. Season both sides with Heath Riles BBQ Beef Rub.
6. Place your pork loin roast fat side down on your grill. Place it in the middle between your charcoal baskets and do not let it cook over direct heat.
7. After 40 minutes, create your orange marmalade glaze in a small cast iron pot and place it on your grill for about 10 minutes to melt.
8. After 50 minutes, our pork loin roast was hitting 130º internal so we started glazing. Baste it on both sides.
9. Once our pork loin roast was hitting 147º internal, we pulled it off and let it rest for 15-20 minutes.
10. Once it has rested, slice and serve. We had a total cook time of 1 hour and 5 minutes.
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May Rib World Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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How to Grill Pork Tenderloin on the Weber Kettle
Pork tenderloin is one of the best cuts of meat on the pig, right behind bacon. I make the tenderloin three different ways over my Weber kettle to show you how to reverse sear it if your sauce or rub has sugar in it and how to direct grill it if it doesn't.
Pork tenderloin makes you feel fancy, without spending a bunch of money. It's lean and super tender and that means you don't have to feel bad about eating it.
How to Grill Pork Tenderloin | Barlow BBQ 4K
If you haven't tried grilling a pork tenderloin, this video will show you how easy it is to do! Grilled pork tenderloin only takes about 15 minutes to grill and is oh so delicious! We recommend marinating your tenderloin the night before you grill. What you use as a marinade is up to you!
HOW TO GRILL PORK TENDERLOIN
The day before you plan on cooking, marinate the tenderloin. Place in fridge and let marinate overnight.
On the day of the cook, light your grill and set it for high heat (approx 450-500 degrees F). If using a charcoal grill, fill a starter chimney full with charcoal briquettes and ignite.
When the grill has heated up, remove the tenderloin from the marinade and grill over direct high heat being sure to turn every couple minutes or so until internal temp of the tenderloin reaches 145 degrees F. Remove from the grill and let rest for 10 minutes. Slice, serve and enjoy!
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Grilled Pork Loin Roast
Get ready to graciously receive all the compliments for perfecting your next grilled pork loin roast. All you really need is salt, pepper, and oil, but feel free to spice things up with your favorite flavors. Happy grilling!
GRILLED BONELESS PORK LOIN ROAST
1. For the Boneless Pork Loin Roast: Season all sides of loin with salt and pepper; brush lightly with oil.
2. Prep and preheat grill for direct and indirect cooking; setting direct side to medium-high heat and indirect side off.
3. Grill loin over direct heat, covered, turning every 2 minutes to create grill marks on all sides, including the ends.
4. Transfer loin to indirect heat with fat side up, close grill, reduce heat to medium and cook for 45-55 minutes or until it reaches an internal temperature of 145ºF.
5. Remove loin from grill, set on cutting board and let rest for 3 minutes.
6. To serve: Thinly slice loin.
Note: This recipe is for gas grilling. A charcoal grill may also be used. If using a marinade or brine, do so prior to step one. If you want to add additional seasonings or spices, apply with salt and pepper in step one.
Ina Garten's Famous Herb-Marinated Pork Tenderloins | Barefoot Contessa | Food Network
These loins of pork are infused with lemon, thyme and rosemary and are served up in thick slices, perfect for when you have guests over for dinner!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Herb-Marinated Pork Tenderloins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 35 min
Prep: 10 min
Inactive: 3 hr 10 min
Cook: 15 min
Yield: 6 servings
Ingredients
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper
Directions
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
Preheat the oven to 400 degrees F.
Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
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Ina Garten's Famous Herb-Marinated Pork Tenderloins | Barefoot Contessa | Food Network