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

Grilled 7-Up Pork Roast

Katerina | Diethood
This easy Grilled Pork Roast is prepared with a delicious spice rub plus a sweet and savory 7-Up marinade.
Servings : 8
Prep Time 20 minutes
Cook Time 50 minutes
To Marinate 8 hours
Total Time 9 hours 10 minutes

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

Equipment

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: 289 kcal | Carbohydrates: 8 g | Protein: 39 g | Fat: 11 g | Saturated Fat: 3 g | Cholesterol: 107 mg | Sodium: 242 mg | Potassium: 682 mg | Fiber: 1 g | Sugar: 7 g | Vitamin A: 339 IU | Vitamin C: 1 mg | Calcium: 22 mg | Iron: 2 mg

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.

Course: Dinner
Cuisine: American
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