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Grill-Roasted Pork Loin

Ben Fink

Servings: eight.



For the marinade and pork:

  • 1 cup plain yogurt
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 tsp. Dijon-style mustard
  • 2 tsp. fresh lime juice
  • 1/2 tsp. freshly ground black pepper
  • 1/8 tsp. kosher salt
  • 1 3-lb. center-cut pork loin

For the spice rub:

  • 2 Tbs. cumin seeds, preferably toasted
  • 1 Tbs. dill seeds
  • 1 tsp. ground cinnamon
  • 1 tsp. freshly ground black pepper
  • 1 tsp. salt
  • 1/8 tsp. dried chile flakes


Marinate the pork:

  • Combine all the marinade ingredients in a small bowl and rub over the pork loin. Cover the pork and refrigerate for 4 to 6 hours. Meanwhile, prepare the spice rub by combining all of the ingredients in a spice grinder.

Prepare the fire:

  • Remove the pork from the refrigerator and allow to come to room temperature while preparing the fire. Build a fire on one side of the grill using enough charcoal to create a fire bed that’s about 6 inches deep and two to three times the width of the roast. Make sure that the vents are clear of ash before lighting the fire. With the grill uncovered, allow the fire to burn down until a light layer of white ash covers some of the coals and the rest are red-hot, 35 to 45 minutes.

Cook the pork:

  • Arrange the grate so that the side opening (if there is one) is aligned with the coals in case you need to add charcoal later. Let the grate heat up for 5 minutes. Scrape  the excess marinade off the pork loin and smear it with the spice rub. Set the pork loin on the side of the grill farthest from the fire; set an oven thermometer next to it. Cover the grill, close the vents most of the way, and cook.
  • After 20 minutes, use tongs or a meat fork to turn and rotate the pork loin to help it cook evenly. Turn the roast so the side that was farthest from the fire is now closest to it, but keep it on the cool side of the grill. Check the grill temperature; it should be between 325° and 375°F. Adjust if necessary by opening or closing the vents (more air will cause the fire to burn hotter and more quickly; less air will make the temperature drop.) If the fire seems to be burning out at any time, add more charcoal and open the vents a bit.
  • After 35 minutes, begin check the roast with an instant-read thermometer; the internal temperature of the middle of the thickest section should be 135°F, about 35 to 50 minutes of total cooking time. (I cook my pork slightly less than the USDA’s recommended 160° to keep it juicy; the temperature will rise about 10 degrees as it rests off the fire.) When the pork has reached the desired doneness, use tongs or a meat fork to roll it briefly over the hot side of the fire to sear the outside, turning it until all sides are seared, about 2 minutes per side. Cover the roast with foil and let it rest for 10 to 15 minutes before carving.


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