Recipe for Grilled Pork Loin Roast: Smoky Char With Herb-Infused Succulence

There’s nothing quite like the aroma of pork loin roasting over an open flame. I developed this grilled version to capture that smoky char while keeping the meat herb-infused and succulent.

This method uses indirect heat and a simple herb rub to ensure even cooking. The result is a centerpiece-worthy roast with a beautiful crust and juicy interior that impresses every time.

Ingredients for Recipe for Grilled Pork Loin Roast

A handful of bold spices and fresh herbs transform this pork loin into a smoky, succulent centerpiece.

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The pork loin quality is paramount. Look for a center-cut roast with even marbling and minimal fat cap (about 1/4-inch). Whole Foods or Costco butchers can custom-trim if requested. For the dried herbs, Penzeys or McCormick offer consistent potency—avoid dusty, faded spices from the back of your cabinet.

No fresh herbs? Double the dried quantities (1 tsp dried per 1 tbsp fresh). Out of smoked paprika? Regular paprika plus a pinch of chipotle powder mimics the depth. The olive oil can be any neutral variety if extra-virgin isn’t available, though the flavor won’t be as robust. Don’t skip the lemon juice—it cuts through the richness beautifully.

The herb rub can be made 24 hours ahead and stored in an airtight container. The pork loin itself benefits from a 1-hour rest at room temperature before grilling. Leftovers (if any) keep 4-5 days refrigerated or freeze for 3 months.

Step-by-Step Instructions for Grilled Pork Loin Roast

Master the grill with this precise method for perfectly charred, herb-infused pork loin every time.

Step 1: Prepare the Herb Rub and Season the Pork

In a small bowl, combine the 1.5 tbsp Kosher Salt, 1 tbsp Black Pepper, 2 tsp Dried Rosemary, 2 tsp Dried Thyme, 1.5 tsp Garlic Powder, 1.5 tsp Onion Powder, and 1 tsp Smoked Paprika. Crush the dried herbs between your fingers to release their aromatic oils as you mix.

Pat the 3 lb Pork Loin Roast dry with paper towels, then rub it all over with the 2 tbsp Olive Oil. Apply the spice mixture evenly, pressing it into the meat so it adheres. This creates a flavorful crust that locks in juices during grilling.

Step 2: Infuse with Fresh Aromatics

Mince the 4 cloves Fresh Garlic Cloves and finely chop the leaves from the 2 whole Fresh Rosemary Sprigs and 4 whole Fresh Thyme Sprigs. Stir these into the 1 tbsp Lemon Juice to create a bright, aromatic paste.

Make small incisions all over the pork loin and rub this fresh herb mixture into the meat, working it into the cuts. This step ensures the flavors penetrate deeply, resulting in a succulent, fragrant roast. Let the seasoned pork sit at room temperature for 30 minutes to absorb the flavors.

Step 3: Preheat and Set Up the Grill

Preheat your grill to medium-high heat (about 400°F). For a charcoal grill, bank the coals to one side to create a direct and indirect heat zone. For a gas grill, turn one burner to high and leave the others off.

Clean and oil the grates thoroughly to prevent sticking. The high initial heat will sear the pork loin, creating a smoky char while sealing in the juices. You want to hear a satisfying sizzle when the meat hits the grill.

Step 4: Grill to Perfection

Place the pork loin on the direct heat side of the grill. Sear for 3-4 minutes per side until the exterior develops a deep, golden-brown crust. Watch for flare-ups and move the pork to the indirect heat side if the flames get too high.

Once seared, move the pork to the indirect heat side, close the lid, and cook for an additional 25-35 minutes. The roast is done when an instant-read thermometer inserted into the thickest part reads 145°F. The meat should feel firm but still yield slightly to the touch.

Step 5: Rest and Serve

Transfer the pork loin to a cutting board and tent it loosely with aluminum foil. Let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice is moist and flavorful.

Slice the pork against the grain into ½-inch thick pieces. The interior should be just slightly pink, with a beautifully charred exterior. Serve immediately to enjoy the full depth of the smoky, herb-infused flavors.

Storing and Reheating recipe for grilled pork loin roast

Refrigerator Storage

Let your pork loin cool for no more than 2 hours before slicing. Store in airtight containers or wrap tightly in plastic wrap. It keeps beautifully in the fridge at 40°F or below for 4-5 days. The flavors deepen overnight as the herbs meld. ❄️

Freezer Storage

For longer storage, wrap slices individually in plastic wrap, then place in a freezer bag. Squeeze out excess air to prevent freezer burn. Your pork loin will stay at peak quality for up to 3 months at 0°F.

Stovetop Reheating

My preferred method for maintaining moisture. Heat a skillet over medium-low heat, add 2 tbsp water or broth, then warm slices for 3-4 minutes per side. Cover with a lid to trap steam. 🔥

Microwave Reheating

For quick meals, place slices on a microwave-safe plate with a damp paper towel. Heat on 50% power for 1-2 minutes, checking frequently. This prevents rubbery texture.

Oven Reheating

Preheat oven to 300°F. Wrap pork in foil with 1 tbsp broth and warm for 10-15 minutes. This method works best for larger portions.