Slow Roasted Pork Loin on the Grill
Experience the ultimate backyard barbecue with this mouthwatering Slow Roasted Pork Loin on the Grill. This recipe combines the smoky, caramelized flavors of a low-and-slow grilling method with the savory sweetness of a honey-Dijon glaze. A perfectly seasoned dry rub featuring smoked paprika, garlic, and fresh rosemary enhances the natural richness of the pork loin, while the olive oil ensures a juicy, tender result. With minimal prep time and a steady grill temperature of 275°F, this show-stopping main dish is ideal for gatherings or family dinners. Slice it thin and serve with your favorite grilled veggies or classic BBQ sides for an unforgettable meal.
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Recipe Information
Ingredients
- 4 lbs Pork loin (boneless)
- 2 tbsp Olive oil
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tsp Smoked paprika
- 1 tsp Ground black pepper
- 2 tsp Kosher salt
- 1 tbsp Fresh rosemary (chopped)
- 2 tbsp Honey
- 1 tbsp Dijon mustard
Instructions
Preheat your grill to 275°F (135°C), setting up for indirect heat cooking. If using a charcoal grill, arrange the coals to one side; for a gas grill, turn on only one or two burners depending on your model.
In a small bowl, mix the garlic powder, onion powder, smoked paprika, ground black pepper, kosher salt, and chopped rosemary to create a dry rub.
Drizzle the pork loin with olive oil, rubbing it evenly over the surface. Then season the pork generously with the dry rub, ensuring all sides are coated.
In a separate small bowl, combine the honey and Dijon mustard to create a glaze. Set this aside for later use.
Place the pork loin on the cool (indirect heat) side of the grill, fat-side up, and close the lid. Allow the pork to cook low and slow, maintaining a consistent grill temperature of 275°F (135°C).
After 1 hour of cooking, check the internal temperature of the pork loin using a meat thermometer. The goal is to reach an internal temperature of 145°F (63°C). Depending on the thickness of your pork loin, this may take up to 2 to 2.5 hours total.
Once the pork reaches an internal temperature of 130°F (54°C), brush the honey-Dijon glaze all over the surface of the meat. Close the lid and continue cooking until the pork reaches 145°F (63°C).
Remove the pork loin from the grill and let it rest for 10-15 minutes. This resting period ensures the juices redistribute throughout the meat, resulting in maximum tenderness.
Slice the pork loin into 1/4-inch thick slices and serve warm. Pair with grilled vegetables, mashed potatoes, or your favorite BBQ sides.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 316 mg | 14% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 4.5 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 995 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
