Grilled Pork Roast
This tender, juicy, and easy-to-make grilled pork loin roast is prepared with a delicious brown sugar spice rub plus a sweet and savory 7-Up marinade.
Servings: 8
Ingredients
- 3 pound pork loin
- salt and freshly ground black pepper to taste
For the Marinade
- 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
For the Spice Rub
- ½ tablespoon Cajun seasoning blend
- 2 teaspoons light brown sugar
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
Instructions
- 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. At this point, iF your pork loin is not of 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 the pork roast over direct heat and grill, covered, for 4 to 5 minutes on each side or until browned.
- Then, set the roast over indirect heat and grill, covered, for 40 to 50 minutes, or until a meat thermometer registers at 145˚F.
- Remove the pork loin from the grill and let it rest for 15 minutes before slicing and serving.
Notes
- 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.
Nutrition
Calories: 289kcal | Carbohydrates: 8g | Protein: 39g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 242mg | Potassium: 682mg | Fiber: 1g | Sugar: 7g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg
