Add this Barbecue Pork Loin Roast to your summer grilling. Easy to put together with a marinade made of teriyaki, brown sugar and garlic for lots of flavour. Serve it with the Roasted vegetable Couscous for a delicious summer dinner.
Summer is for easy eating right? Well, I’m going with it because when it’s a million degrees outside, I don’t want to spend my time slaving away in the kitchen. The barbecue is where youฤบl find me most summer evenings. And I’m not complaining about it at all. I’ll be grilling up dishes like this one along with dishes like my Barbecue Beef Kebabs, Barbecue Chicken & Veggie Fajitas, Spicy Barbecue Chicken Strips and so much more.
The barbecue is where the action is at all summer long. So, if you’re a barbecue lover too, take a look at this Barbecue Pork Roast for you next weekend grilling!
Notes About The Barbecue Pork Loin Roast
This is honestly so easy to make but here’s a few handy tips to make sure it’s just right
- The marinade time is important so please don’t skip it. In the recipe card, it states four hours. This allows the flavours to enhance to make sure you pork has a great flavour. You can even marinade overnight.
- Pork has a tendency to dry out quickly, so make sure to not over cook it. If you are unsure, use a meat thermometer. This cut of pork is cooked at an internal temperature of 145 0 F. If you don’t have a meat thermometer, get one. They can really save the day in the kitchen.
Here’s a Few More Favourites That You Are Gong to Love
- Traditional Style Barbecue Pork Tenderloin
- Moroccan Spiced Pork Kebabs
- Smothered Pork Loin in a Cream Sherry Sauce
Make the pork if you get a chance and let me know how it turned out. I’d love to hear from you anytime in the comments below.
Happy cooking dear friends and I’ll see you all tomorrow for something else delicious to make at home!
Get the recipe!
Barbecue Pork Loin Roast
Ingredients
- 2 lb boneless pork loin roast
- 3 Tablespoons olive oil divided
- 2 Tablespoons teriyaki sauce
- 1/4 Cup brown sugar
- 2 cloves garlic crushed
- Salt and pepper
- 2 small dried chili peppers minced
Instructions
- I always tie up my roasts of meat, whatever kind they are. So the first thing I go is get out the cooking string and cut off about 5 sections to use in tying up the meat. I tie it tightly in even sections cross ways along the pork until I reach the end. Set aside while you make your marinade rub.
- Add the rest of the ingredients to a small bowl and mix really well. With the pork placed on a clean surface, rub the marinade over the pork, coating it completely. Next, cover and refrigerate it for at least 4 hours or so.
- When ready to cook, remove from fridge about 1/2 before you are ready to do so. Then heat a griddle pan over high heat with one tablespoon of olive oil. You want to sear the pork on each side for just a couple of minutes to seal in the juices. Remove from pan and place on top of a large sheet of aluminum foil. Loosely close the foil around the pork.
- Turn your barbecue on a medium to high heat. Place the pork in the aluminum foil on the barbecue. You will want to cook it in the foil for about 20 to 25 minutes. Remove from foil and char the outside of the pork by placing it straight over the grill for about 2-3 minutes per side. Remove from barbecue and place on a chopping board. With scissors, cut all the string off the meat and discard it. Cut the pork into slices of the thickness that you like. I prefer to cover it and let it rest for a few minutes before serving. It seems to be more tender this way. Also, this can be refrigerated and served cold with a salad selection or in sandwiches.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
