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!
A Delicious Grilled Pork Roast Recipe
Get ready for this super easy Grilled Pork Roast! It’s jazzed up with a tasty spice rub and a 7-Up marinade. This recipe will give you the most flavor-packed, juicy pork loin you’ve ever tasted, and it is a must-make for grilling season. It’s incredibly juicy and tender, packed with tons of sweet and savory flavors. It’s great for making ahead of time and for feeding a crowd.
You might not have considered grilling a hefty pork loin before, but this recipe is sure to shake things up. Prepare to be amazed by how juicy a grilled pork loin can get. Once the pork has soaked up all the flavors from the marinade, it gets a nice coating of a straightforward spice rub before hitting the grill. I personally enjoy giving my pork a slight char on the outside before letting it cook all the way through.
With subtle sweet notes, this smoky pork roast pairs brilliantly with any side dish you fancy. How about some Zucchini Salad on the side? Yes, indeed!
- Pork Loin
- Salt & Pepper
- 7-Up: This classic soda tenderizes the meat, adding flavor and sweetness to your marinade.
- Olive Oil
- Soy Sauce & Worcestershire Sauce
- Light Brown Sugar
- Minced Garlic
- Dried Thyme
Ingredients 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 Grill Pork Roast
- Make The Marinade: In a large ziploc bag, combine 7-Up, olive oil, soy sauce, brown sugar, Worcestershire sauce, garlic, and thyme; whisk to combine.
- Pierce the pork loin all around with a knife, 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.
- Heat Grill: Preheat a gas grill to medium-high heat, about 375˚F to 400˚F.
- 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.
- Make Spice Rub: In a small bowl, mix together the ingredients for the spice rub.
- Season Pork: Season the pork loin with the rub all around. You don’t have to use up the entire spice rub.
- Grease Grill: Oil the grill grates with cooking oil.
- Grill Uncovered: Place the pork roast over direct heat and grill, covered, for 4 to 5 minutes on each side, or until browned.
- 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.
- Let Cool: Remove your pork from the grill and let it stand for 15 minutes before slicing.
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 minutes before slicing; this gives the meat time to reabsorb all the juices.
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 Mashed Potatoes or Creamy Mashed Cauliflower.
- Serve with Roasted Veggies: Every vegetable you can think of will make a great side dish for this pork roast. I like pairing it with my Garlic Parmesan Roasted Vegetables.
- Add to a Taco: Chop up your leftover pork and turn it into a taco filling!
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 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
Grilled 7-Up Pork Roast
- 3 pound pork loin
- salt and fresh ground pepper, to taste
- 1 cup 7-Up
- 2 tablespoons olive oil
- 2 tablespoons low sodium soy sauce
- 1½ tablespoons light brown sugar
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic, finely minced
- 1 teaspoon dried thyme
- ½ tablespoon Cajun seasoning blend
- 2 teaspoons light brown sugar
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- In a large ziploc bag, combine 7-Up, olive oil, soy sauce, brown sugar, Worcestershire sauce, garlic and thyme; whisk to combine.
- Using a knife, pierce the pork loin several times, all around the meat.
- 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.
- Preheat a gas grill to medium-high heat; about 375˚F to 400˚F.
- In the meantime, remove pork loin from marinade; discard marinade.
- Lightly pat the pork dry with paper towels. Season as desired with salt and pepper.
- In a small bowl, mix together the ingredients for the spice rub.
- Season the pork loin with the rub all around. You don’t have to use up the entire spice rub; adjust to taste.
- 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.
- Oil the grill grates with cooking oil.
- Place pork roast over direct heat and grill, covered, for 4 to 5 minutes on each side or until browned.
- Then, set roast over indirect heat and grill, covered, for 40 to 50 minutes, or until a meat thermometer registers at 145˚F.
- Remove pork from the grill and let stand 15 minutes before slicing & serving.
- For even cooking, tie the pork loin with kitchen twine after adding the spice rub.
- Start by roasting the pork over direct heat for perfect browning, and always oil your grill grates to prevent sticking.
- Check the internal temperature with a thermometer, aiming for 145°F.
- Let the roast rest for 15 minutes before slicing so as to let the juices reabsorb.
- Refrigerate leftover pork roast in an airtight container for 3 to 4 days.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.