Grilling pork loin is the ideal way to put a summery spin on a classic winter roast: Simply mimic the sear and roasting method you’d use indoors by working with the direct and indirect heat of your grill, and you’ll get a juicy, crackly piece of meat infused with gorgeous smoke flavor. Bring your digital thermometer outside for this, because nailing the internal temperature is especially critical to pork, which can dry out quickly. Grill some bok choy as your meat rests for a no-fuss pairing.
Sauces are to grilling as milk is to cereal: You can go without it, but why would you want to? This grilling season, check out some fantastic locally made sauces perfect for whatever you’re making.
Gochujang-Marinated Pork Loin
Serves | 8 to 10 |
- ¾ cup gochujang
- 2 Tbsp olive oil
- 3 cloves garlic, smashed
- ½ cup tightly packed fresh cilantro leaves
- ¹⁄₃ cup fresh basil leaves
- 1 2-inch piece fresh ginger, peeled, roughly chopped
- 2 tsp kosher salt
- 1 3½- to 4-lb pork loin
| Preparation | In the bowl of a food processor, combine gochujang, olive oil, garlic, cilantro, basil, ginger and salt; pulse until a paste forms. Spread paste on all sides of pork loin and transfer to a casserole dish; cover tightly and transfer to refrigerator to marinate for 8 hours.
Remove pork loin from refrigerator 1 to 2 hours before grilling to allow meat to come to room temperature. Prepare a grill for direct and indirect cooking on medium-high heat and oil grill grates. Remove pork loin from dish and allow some marinade to fall off. Place on grill and cook over direct heat to sear on all sides, 4 to 5 minutes per side. Transfer to indirect heat, cover grill and roast over indirect heat for 15 minutes; flip and roast for 15 to 20 minutes more until a digital thermometer placed into the center of pork loin registers 145°F. Remove from grill and tent loosely for 10 to 15 minutes to rest. Slice and serve.