Grilled 7-Up Pork Roast

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This easy Grilled Pork Roast is prepared with a delicious spice rub plus a sweet and savory 7-Up marinade. You won’t find a more flavorful and juicy pork loin recipe!

Also, make sure to get my recipe for this easy and delicious Crock Pot Pork Loin, or my very popular Honey Glazed Pork Loin Roast!

top view of grilled pork loin cut into slices and a silver meat fork next to it

A Delicious and Easy Pork Roast Recipe

This pork roast is a must-make for grilling season. It’s SO incredibly juicy and tender, and it’s packed with tons of sweet and savory flavors. It’s great for making ahead of time AND for feeding a crowd.

You may not think to fire up the grill for a large and meaty pork loin, but this recipe will change your mind. You won’t believe how succulent grilled pork loin can be. 

After your pork loin is marinated to perfection, it’s covered in a simple spice rub, and then grilled. But prior to that, I love letting my pork get a little bit of a char on the outside before letting it cook through.

close up shot of grilled and sliced pork roast

This smokey pork roast has a hint of sweetness and goes amazingly with every side dish imaginable. Zucchini Salad, anyone? YAHS, please!

Recipe Ingredients

  • Pork Loin
  • Salt & Pepper

For the Marinade

  • 7-Up: This classic soda tenderizes the meat, adds flavor and a touch of sweetness to your marinade.
  • Olive Oil
  • Soy Sauce: I use low-sodium soy sauce for my pork roast.
  • Light Brown Sugar
  • Worcestershire Sauce
  • Minced Garlic
  • Dried Thyme

top shot of seasoned raw pork loin

For the Spice Rub

  • Cajun Seasoning Blend
  • Light Brown Sugar
  • Sweet Paprika: If you want your pork roast to be a bit spicier, use smoked paprika instead.
  • Dried Oregano

How to Make 7-Up Pork Roast

  1. Make Marinade: In a large ziploc bag, combine 7-Up, olive oil, soy sauce, brown sugar, Worcestershire sauce, garlic and thyme; whisk to combine.
  2. Stab Holes into Pork: Pierce the pork loin all around with a knife.
  3. Marinate: Add the pork loin to the marinade, seal the bag and soak in the fridge for at least 8 hours, and up to 24 hours.
  4. Heat Grill: Preheat a gas grill to medium-high heat, about 375˚F to 400˚F.
  5. Prepare Pork: In the meantime, remove your pork loin from the marinade and discard the marinade. Lightly pat the pork dry with paper towels and season it with salt and pepper.
  6. Make Spice Rub: In a small bowl, mix together the ingredients for the spice rub.
  7. Season Pork: Season the pork loin with the rub all around. You don’t have to use up the entire spice rub.
  8. Grease Grill: Oil the grill grates with cooking oil.
  9. Grill Uncovered: Place the pork roast over direct heat and grill, covered, for 4 to 5 minutes on each side, or until browned.
  10. Grill Covered: Then, set the roast over indirect heat and grill, covered, for 40 to 50 minutes, or until a meat thermometer registers at 145˚F.
  11. Let Cool: Remove your pork from the grill and let it stand for 15 minutes before slicing.

above shot of a grilled pork loin held by silver tongs

Tips for the Best Grilled Pork Roast

  • Cook Evenly: If your pork loin is not an even thickness, tie it with kitchen twine, spaced 2 inches apart, after you season it with the spice rub. This will ensure that your pork loin cooks evenly.
  • Roast Before Covering: I highly recommend roasting your pork over direct heat before you cook it covered. This will help your pork brown perfectly every time.
  • Grease Grill Grates: As usual, be sure to brush your grill grates with cooking oil so nothing gets stuck.
  • Check Internal Temperature: Use an instant read meat thermometer to check the internal temperature of your pork. When it registers at 145°F, you’ll know your roast is done cooking.
  • Rest the pork on a cutting board for 15 to 20 minutes before slicing; this gives the meat time to reabsorb all the juices.

Serving Suggestions & How to Use Leftovers

There are so many different things you can do with this recipe. Here are my top recommendations when it comes to serving your pork roast:

  • Serve over Rice: I love chopping my pork roast into bite-sized pieces and serving it over this Fluffy Instant Pot Jasmine Rice! This is especially useful if you’re feeding the family with last night’s leftover roast.
  • Serve with Mashed Potatoes: This dish tastes incredible with a side of my Vanilla Bean Mashed Potatoes or Creamy Mashed Cauliflower.
  • Serve with Roasted Veggies: Every vegetable you can think of will make a yummy side dish for this pork roast. I like pairing it with my Garlic Parmesan Roasted Vegetables.
  • Add to a Taco: Try chopping up your leftover pork loin and turning it into a taco filling!

close up top view shot of sliced grilled pork loin

How to Store and Reheat Pork Roast

  • Refrigerate your leftover pork roast in an airtight container. It’ll stay fresh for about 3 to 4 days.
  • To reheat your pork roast, I recommend cooking it in a pan with a shallow layer of water or broth. The liquid will help your pork roast stay nice and juicy. Bake the roast at 300°F until warm.
  • You can also freeze cooked pork loin. Store cooked pork in a covered airtight container or a heavy duty freezer bag, and keep in the freezer for up to 3 months.

More Pork Recipes

ENJOY!

Tools Used in This Recipe

5 from 9 votes
top view of grilled pork loin cut into slices and a silver meat fork next to it
Grilled 7-Up Pork Roast
7
7
7
9
Prep Time
20 mins
Cook Time
50 mins
To Marinate
8 hrs
Total Time
9 hrs 10 mins
 

This easy Grilled Pork Roast is prepared with a delicious spice rub plus a sweet and savory 7-Up marinade.

Course: Dinner
Cuisine: American
Servings: 8
Calories: 289 kcal
Ingredients
  • 3 pound pork loin
  • salt and fresh ground pepper, to taste
For the Marinade
  • 1 cup 7-Up
  • 2 tablespoons olive oil
  • 2 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons light brown sugar
  • 1 tablespoon Worcestershire sauce
  • 4 cloves garlic, finely minced
  • 1 teaspoon dried thyme
For the Spice Rub
  • 1/2 tablespoon Cajun seasoning blend
  • 2 teaspoons light brown sugar
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano
Instructions
  1. In a large ziploc bag, combine 7-Up, olive oil, soy sauce, brown sugar, Worcestershire sauce, garlic and thyme; whisk to combine.

  2. Using a knife, pierce the pork loin several times, all around the meat.

  3. Add the pork loin to the marinade; seal and marinate in the fridge, overnight. Be sure to marinate for at least 8 hours, and/or up to 24 hours.

  4. Preheat a gas grill to medium-high heat; about 375˚F to 400˚F.

  5. In the meantime, remove pork loin from marinade; discard marinade.

  6. Lightly pat the pork dry with paper towels. Season as desired with salt and pepper.

  7. In a small bowl, mix together the ingredients for the spice rub.

  8. Season the pork loin with the rub all around. You don’t have to use up the entire spice rub; adjust to taste.

    top shot of seasoned raw pork loin
  9. IF your pork loin is not an even thickness, tie it with kitchen twine, spaced 2-inches apart. This will help with even cooking. This step is NOT a must, but it does help.

  10. Oil the grill grates with cooking oil.

  11. Place pork roast over direct heat and grill, covered, for 4 to 5 minutes on EACH side, or until browned.

  12. Then, set roast over indirect heat and grill, covered, for 40 to 50 minutes, or until a meat thermometer registers at 145˚F.

    above shot of a grilled pork loin held by silver tongs
  13. Remove pork from the grill and let stand 15 minutes before slicing & serving.

Recipe Notes

NET CARBS: 7 g

  • To get tender and juicy pork, it is very important to remove the meat from the grill when meat's internal temperature reaches 145˚F.
Nutrition Facts
Grilled 7-Up Pork Roast
Amount Per Serving
Calories 289 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Cholesterol 107mg36%
Sodium 242mg10%
Potassium 682mg19%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 7g8%
Protein 39g78%
Vitamin A 339IU7%
Vitamin C 1mg1%
Calcium 22mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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20 Responses
  1. Michelle

    This looks devine, can’t waite to try it. I have one problem and that is that we do not have a gas grill. Can this also be made in the oven? And if so at what temperature and for how long?

  2. Jacque Hastert

    I’ve got to toss this marinade together soon! I can’t wait to throw this tenderloin on the grill and start cooking it. It’s going down soon.

  3. Dorothy Reinhold

    School is getting back in action and I need some new dinner options. I love that the slow cooker does the heavy lifting!

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