Imagine sinking your teeth into a perfectly grilled pork loin that's simultaneously sweet, spicy, and incredibly juicy - a culinary masterpiece that transforms an ordinary dinner into an extraordinary feast! This isn't just another pork recipe; it's a flavor explosion that combines the perfect balance of brown sugar's caramelized sweetness and chili's bold kick. Whether you're a grilling novice or a backyard barbecue champion, this recipe promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2-3 lbs whole pork loin
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 1 tbsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Remove pork loin from refrigerator 30 minutes before cooking to allow it to reach room temperature, which ensures more even cooking.
- In a medium bowl, whisk together brown sugar, soy sauce, chili powder, garlic powder, salt, and pepper to create a smooth marinade.
- Place pork loin in a large resealable plastic bag and pour marinade over the meat, ensuring complete coverage. Seal bag and gently massage marinade into the pork.
- Refrigerate and marinate for at least 2 hours, preferably 4-6 hours for deeper flavor penetration.
- Preheat grill to medium-high heat, targeting around 375-400°F with two-zone heating (direct and indirect heat areas).
- Remove pork from marinade, letting excess drip off. Pat dry with paper towels to promote better searing.
- Place pork loin on the indirect heat side of the grill, close lid, and cook for approximately 50-60 minutes, turning occasionally.
- Use a meat thermometer to check internal temperature. Remove from grill when it reaches 145°F for medium doneness.
- Let pork rest on a cutting board, tented with aluminum foil, for 10-15 minutes to allow juices to redistribute.
- Slice against the grain into 1/2-inch thick pieces and serve hot.
Tips
- Temperature is Key: Always let your pork loin rest at room temperature before grilling to ensure even cooking.
- Marinade Magic: Don't rush the marinating process. The longer the meat sits in the marinade (4-6 hours is ideal), the more flavor it will absorb.
- Two-Zone Grilling Technique: Use indirect heat to prevent burning and achieve that perfect, even cook. This method allows the pork to cook through without charring the exterior.
- Invest in a Meat Thermometer: The difference between dry, tough meat and a succulent, juicy pork loin is hitting the right internal temperature (145°F).
- Resting is Crucial: Always let your meat rest after grilling. This allows the juices to redistribute, ensuring each slice is moist and flavorful.
- Slice Against the Grain: When serving, cut perpendicular to the meat's muscle fibers for the most tender eating experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 35g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 95mg
