Boneless pork loin is a bit of a Swedish grill night in raw-ingredient form. It is easy to get hold of, fairly kind to your wallet and appreciated by most people around the table. The only problem is that it is often treated as if it cooks itself. And the result is accordingly: okay, but not particularly memorable.

Here we keep it simple but do it properly. The pork loin gets salt, pepper, a little acidity and clear two-zone grilling, and finishes with garlic butter and herbs. If you have the basics down from the grilling methods here, this is almost ridiculously easy to get right.

The recipe in brief

This is a recipe for you who want juicy boneless pork loin with real grill flavor without making it complicated. We first get quick color over direct heat and then let the meat finish indirect so you stay in control of the temperature.

Ingredients

  • 1 boneless pork loin of about 2 lb to 2 ½ lb
  • 1 tbsp canola oil
  • 1 ½ tsp salt
  • 1 tsp coarsely ground black pepper
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp finely grated lemon zest

Garlic butter

  • 1¾ oz butter, softened
  • 1 small garlic clove, finely grated
  • 1 tbsp finely chopped parsley
  • 1 tsp finely chopped thyme
  • 1 tsp lemon juice
  • a pinch of salt

Preparation

  1. Trim off any silverskin and pat the meat dry.
  2. Rub the pork loin with oil, salt, pepper, paprika, oregano and lemon zest.
  3. Let the meat sit out for 20 to 30 minutes while the grill gets ready.
  4. Mix the garlic butter and set it aside.

Hand patting a herb-seasoned pork loin on a wooden cutting board outdoors, with rosemary and a small bowl of sauce nearby

Grilling method step by step

  1. Set up the grill for two zones. The direct zone should be hot and the indirect zone calmer.
  2. Aim for about 464°F / 465 °F over the direct side and about 356°F / 355 °F under the lid on the indirect side.
  3. Place the meat over direct heat and sear for 2 to 3 minutes per side until you have nice color all around.
  4. Then move the pork loin over to indirect heat.
  5. Keep grilling with the lid closed until the internal temperature reaches 147°F / 147 °F.
  6. Take the meat off, top it with a dollop of the garlic butter and let it rest for 8 to 10 minutes. The meat then settles nicely at around 151°F / 151 °F.
  7. Slice across the grain and feel free to spoon over some of the butter that has melted out.

Temperatures, times and practical tips

  • Direct heat: 464°F / 465 °F
  • Indirect heat: 356°F / 355 °F
  • Target temperature before resting: 147°F / 147 °F
  • Serving temperature after resting: about 151°F / 151 °F
  • Total grilling time usually ends up around 20 to 30 minutes depending on thickness.

Björn’s tip: Boneless pork loin gains more from good temperature control than from lots of marinade. If you get two zones right and use a thermometer, the result will improve immediately.

Serving suggestions

Serve it with grilled potato salad with capers, dill and mustard vinaigrette, a fresh green salad or grilled vegetables. A cold yogurt sauce or pickled red onion can also do a lot if you want to build the plate more toward a summer buffet.

Common mistakes

  • Grilling the whole piece over direct heat only until it is done. The surface is often good then, but the middle too dry.
  • Cutting into the meat right away. The rest is needed.
  • Salting too little. Boneless pork loin is mild and needs clear seasoning.
  • Using too low direct heat, which gives a pale surface and worse grill flavor.

Variations and adjustments

Swap the oregano for rosemary if you want a slightly more distinct herb note. Add a small pinch of chili to the garlic butter if you want more sting. If you are cooking on a charcoal grill, a small piece of apple wood can add nice extra character without taking over.

Why this recipe works

Boneless pork loin is lean enough to punish carelessness, but also thick enough to gain a lot from zoned grilling. By searing first you get the Maillard reaction and an appetizing surface. When the meat then finishes indirect, the temperature rises more calmly and evenly, which reduces the risk of the outer part drying out before the middle is done. The garlic butter at the end does two things: it adds fat and aroma while the meat rests, and it helps carry the fairly mild base flavor of the pork. It is simple technique, but that is exactly how simple technique should be used.

FAQ

What internal temperature should boneless pork loin reach?
I think 147°F / 147 °F before resting and about 151°F / 151 °F at serving gives juicy, dependable results.

Can you grill boneless pork loin on a gas grill?
Yes, it works excellently as long as you build a clear direct and indirect zone.

Do you have to marinate it?
No. Good salting, high heat for the crust and the right temperature go a long way.

How long should the meat rest?
About 8 to 10 minutes is fine for a normal boneless pork loin.

What goes well with it?
Grilled potato salad, green vegetables, pickled onion and cold sauces all go very well with it.

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