I can never resist a pork loin that turns out this juicy, savory, and perfectly crisp around the edges. This one has that crave-worthy marinade magic that makes every slice disappear fast.
I’m obsessed with this grilled marinated pork loin because it hits that sweet spot between bold and ridiculously juicy. I love the way the outside gets crisp and charred while the inside stays tender enough to slice like a dream.
The soy sauce brings that deep savory punch I crave, and the Dijon mustard adds just enough tang to keep every bite interesting. And that crust?
Honestly, it’s the part I pick at before the platter even hits the table. But the real magic is how every slice tastes smoky, rich, and totally worth hovering near the grill for.
So good.
Ingredients
- Pork loin is lean, meaty, and perfect for soaking up a bold marinade.
- Olive oil keeps things juicy and helps the outside grill up nicely.
- Soy sauce brings salty depth without making the pork feel heavy.
- Worcestershire adds that savory, tangy thing you can’t quite name.
- Dijon mustard gives the marinade a little zip and backbone.
- Honey or brown sugar helps with browning and a tiny sweet edge.
- Garlic makes it smell amazing before it even hits the grill.
- Rosemary and thyme bring cozy, herby flavor that loves pork.
- Lemon juice or vinegar keeps the marinade bright, not flat.
- Plus, smoked paprika and pepper flakes add color, warmth, and attitude.
Ingredient Quantities
- 2 to 3 pound boneless pork loin
- 1/3 cup extra virgin olive oil
- 1/4 cup low sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons honey or packed brown sugar
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 2 tablespoons lemon juice or 1 tablespoon apple cider vinegar
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional, for color and mild smoke)
- Pinch of red pepper flakes (optional, for a touch of heat)
How to Make this
1. Whisk together olive oil, soy sauce, Worcestershire, Dijon mustard, honey or brown sugar, minced garlic, chopped rosemary, thyme, lemon juice or apple cider vinegar, kosher salt, black pepper, smoked paprika if using, and red pepper flakes if using to make the marinade.
2. Place the pork loin in a resealable plastic bag or shallow dish and pour the marinade over it, turning to coat evenly.
3. Seal or cover and refrigerate for at least 2 hours and up to overnight for best flavor infusion.
4. Remove the pork from the refrigerator 30 to 45 minutes before grilling to bring it closer to room temperature; reserve the marinade.
5. Preheat the grill to medium heat, about 350 to 400 F, and oil the grates lightly to prevent sticking.
6. Pat the pork loin dry with paper towels and season lightly with additional kosher salt and pepper if desired.
7. Grill the pork loin over indirect heat if using a gas grill, or over medium heat with coals banked to the side if using charcoal, turning occasionally and brushing with reserved marinade during the first half of cooking.
8. Continue grilling until an instant read thermometer inserted into the thickest part reads 145 F, about 20 to 35 minutes total depending on size and grill temperature.
9. Transfer the pork to a cutting board, tent loosely with foil, and rest for 10 minutes before slicing into 1/2 inch to 3/4 inch slices and serving.
Equipment Needed
1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Resealable plastic bag or shallow dish
5. Cutting board
6. Chef knife
7. Instant read thermometer
8. Tongs and a silicone or natural bristle basting brush
9. Paper towels and aluminum foil
FAQ
Grilled Marinated Pork Loin Recipe Substitutions and Variations
- Extra virgin olive oil: avocado oil, grapeseed oil, or light olive oil (all have neutral flavors and high smoke points)
- Low sodium soy sauce: tamari for gluten free, coconut aminos for soy free and slightly sweeter, or regular soy sauce if you adjust added salt
- Dijon mustard: whole grain mustard for texture, yellow mustard for milder flavor, or 1 tablespoon mayo plus 1 teaspoon mustard powder
- Fresh rosemary: 1 teaspoon dried rosemary (use a little less), chopped fresh oregano, or chopped fresh sage for an earthy note
Pro Tips
1. Marinate longer if you can. A quick 2 hour soak will help, but overnight lets the soy, herbs, and acid really penetrate the meat and gives you a juicier, more flavorful pork loin.
2. Bring the pork close to room temperature before grilling and pat it very dry. That helps the exterior brown evenly and prevents the grill from cooling too much when the meat hits the grates.
3. Use indirect heat for most of the cook, then move the loin over direct heat for the last few minutes to build color. Brush with reserved marinade only during the first half of cooking so sugars do not burn later.
4. Rest the pork for the full 10 minutes before slicing, and cut across the grain into moderately thin slices. Resting lets juices redistribute so each slice stays moist, and slicing against the grain keeps the meat tender.
Grilled Marinated Pork Loin Recipe
I can never resist a pork loin that turns out this juicy, savory, and perfectly crisp around the edges. This one has that crave-worthy marinade magic that makes every slice disappear fast.
6
servings
460
kcal
Equipment: 1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Resealable plastic bag or shallow dish
5. Cutting board
6. Chef knife
7. Instant read thermometer
8. Tongs and a silicone or natural bristle basting brush
9. Paper towels and aluminum foil
Ingredients
-
2 to 3 pound boneless pork loin
-
1/3 cup extra virgin olive oil
-
1/4 cup low sodium soy sauce
-
2 tablespoons Worcestershire sauce
-
2 tablespoons Dijon mustard
-
2 tablespoons honey or packed brown sugar
-
4 garlic cloves, minced
-
1 tablespoon fresh rosemary, finely chopped
-
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
-
2 tablespoons lemon juice or 1 tablespoon apple cider vinegar
-
1 teaspoon kosher salt, plus more to taste
-
1 teaspoon freshly ground black pepper
-
1/2 teaspoon smoked paprika (optional, for color and mild smoke)
-
Pinch of red pepper flakes (optional, for a touch of heat)
Directions
- Whisk together olive oil, soy sauce, Worcestershire, Dijon mustard, honey or brown sugar, minced garlic, chopped rosemary, thyme, lemon juice or apple cider vinegar, kosher salt, black pepper, smoked paprika if using, and red pepper flakes if using to make the marinade.
- Place the pork loin in a resealable plastic bag or shallow dish and pour the marinade over it, turning to coat evenly.
- Seal or cover and refrigerate for at least 2 hours and up to overnight for best flavor infusion.
- Remove the pork from the refrigerator 30 to 45 minutes before grilling to bring it closer to room temperature; reserve the marinade.
- Preheat the grill to medium heat, about 350 to 400 F, and oil the grates lightly to prevent sticking.
- Pat the pork loin dry with paper towels and season lightly with additional kosher salt and pepper if desired.
- Grill the pork loin over indirect heat if using a gas grill, or over medium heat with coals banked to the side if using charcoal, turning occasionally and brushing with reserved marinade during the first half of cooking.
- Continue grilling until an instant read thermometer inserted into the thickest part reads 145 F, about 20 to 35 minutes total depending on size and grill temperature.
- Transfer the pork to a cutting board, tent loosely with foil, and rest for 10 minutes before slicing into 1/2 inch to 3/4 inch slices and serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 6
- Calories: 460kcal
- Fat: 30g
- Saturated Fat: 8g
- Trans Fat: 0.1g
- Polyunsaturated: 2.5g
- Monounsaturated: 18g
- Cholesterol: 132mg
- Sodium: 670mg
- Potassium: 760mg
- Carbohydrates: 8g
- Fiber: 0.5g
- Sugar: 7g
- Protein: 41g
- Vitamin A: 50IU
- Vitamin C: 1mg
- Calcium: 22mg
- Iron: 1.8mg
