By Melissa Clark
- Total Time
- 40 minutes, plus 8 hours' marinating
- Rating
- 4(483)
- Notes
- Read community notes
Pork loin is an excellent cut to grill for a crowd. The cut is larger and more marbled with fat than a lean tenderloin, which is entirely different and should not be used as a substitute in this recipe. The pork loin has a richer flavor and meatier texture. Butterflying a loin helps it cook quickly and relatively evenly over direct heat, which is the easiest way to go on the grill. If you’d rather cook this in the oven, you can broil the meat: Place the pork, opened and flat, on a rimmed baking sheet, and broil it on low for 7 to 12 minutes per side, until done to taste.
Featured in: Pork That’s Fast on the Grill, and Flavorful Too
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Ingredients
Yield:8 to 10 servings
- 3½ to 4pounds boneless pork loin, trimmed of some but not all fat
- Grated zest and juice of 2 lemons, plus more lemon wedges for serving
- 8garlic cloves, finely grated or minced
- ⅓cup packed fresh basil leaves and tender stems, plus more for garnish
- ⅓cup packed parsley leaves and tender stems
- 3tablespoons fresh marjoram or oregano leaves
- 3tablespoons cilantro leaves and tender stems
- 2tablespoons thyme leaves, plus more for garnish
- 2tablespoons extra-virgin olive oil
- 1½tablespoons kosher salt
- 2teaspoons ground cumin
- 1teaspoon black pepper
- Large pinch red pepper flakes, plus more for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
319 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 37 grams protein; 447 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Butterfly the pork by slicing through it horizontally until you almost cut through, but leaving it attached on one side. Open the meat like a book. Depending upon the cut, it should be about 1 to 2 inches in thickness.
Step
2
In a blender, purée all of the remaining ingredients, scraping down the sides of the bowl as needed to get a smooth paste. (Add a little water if needed to make the mixture move.) Spread herb paste all over the pork, making sure to cover it thoroughly and evenly. Place the meat in a large resealable plastic bag (folding it back together like a closed book if necessary to fit it in the bag) and let marinate in the refrigerator for at least 8 hours, or up to 48 hours.
Step
3
Light the grill or heat to medium. Lay the pork out on the grill so it lies flat (like an open book). Cover grill and let cook until char marks appear on one side, 7 to 12 minutes. Use tongs and a large spatula to flip the meat. Continue to cook on the other side until the center of the meat registers 135 degrees on an instant-read thermometer for medium doneness, about 5 to 8 minutes longer. (The pork will continue to cook as it rests.)
Step
4
Transfer meat to a cutting board, cover loosely with foil and let rest for at least 10 minutes before slicing.
Step
5
Serve the pork slices garnished with red pepper flakes, lemon wedges, and basil and thyme leaves.
Ratings
4
out of 5
483
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Cooking Notes
Carole Cassidy
This sounds great, but can it be done on the stovetop?
Randy
You manipulate the temperature of an oven broiler by adjusting the distance between the meat being broiled and the broiler itself. Typically recipes written for the broiler will specify a distance. For a lower temperature some recipes specify placing the rack 6 inches below the flames or elements. You should start with your best guess and then watch it carefully and adjust it as needed.
mudd
This recipe is for a pork LOIN roast. a large cylindrical roast, NOT pork tenderloin
Joan
Melissa Clark wrote "do not substitute a pork tenderloin", but I did anyways...even tho I didn't have all the proper ingredients! I combined 8 cloves of garlic, 10 leaves of fresh basil, about 6 stems of parsley, 2 TBSPs of dry oregano, 2 TBSPs of dry thyme, 2 TSPs cumin, olive oil, salt and pepper. Rubbed it all over my pork tenderloin;marinated for 3 hours. Browned it my cast iron frying pan; Put pan in 350 oven for 30 minutes or so... absolutely DELICIOUS!!! Thanks!
Tor
30 minutes is far too long. On my grill, I can get a pork tenderloin, not butterflied, to 135° in 10 to 15 minutes. I suggest using an electronic thermometer to monitor it.
Raphael
My propane ran out 5 minutes after I popped my un-butterflied loin on the grill, so had to switch to oven: 15 min @ 425, another 20 @ 375. Maybe a little overdone but the juices made a delicious gravy, something I would have lost if I had grilled successfully.
Rheta
Great recipe! Had two small loins that I pan seared and then popped into a 350 oven for about 20 mins. Only had fresh basil and thyme so loaded up on those two and then added the dried herbs. Will add to my favorites folder!
Darcy
Took a bit longer on the grill than recommended in the recipe. Otherwise, wonderful recipe.
Pam
Excellent - used 2 boneless pork loins that had been tied for roasting - needed 2 to get to 3 lbs of meat. Removed string, cut open per recipe. Also followed temp specified by recipe and pork was cooked yet juicy.
Cindy Cardinal
Was thinking this might be more foolproof it was brined first. Thoughts?
Karen Bennett
We used pork tenderloins which were relatively small. Seared them on a grill griddle plate and then left them on the griddle but turned off direct heat and turned on indirect heat. Took them off at about 10 minutes but were carefully watching internal temp and took them off at 135 degrees. They were absolutely delicious. Adding this to my list of regulars!!!
PondAndWoods
Still too chilly to get the grill going so I followed notes from 'Joan' by browning and then roasting it in the oven. Truly delicious, even with dried herbs in place of fresh. Can't wait to make this with fresh herbs on the grill when the weather improves.
Daniel Del
Used the marinade as is, but rubbed it on a pork chopped. Grilled the 2” chop for 3 mins per side, to 145 degrees.
judy
Loved this. Had herbs fresh from the garden, used a home grown jalapeño in place of the pepper flakes. Marinated about 30 hours and grilled - delicious,
Kirsten
I did this with an almost-3 lb. pork loin roast on a charcoal grill and it did take the full 30 min to come to temp. The key is to let the coals die back to medium (briquets covered in white ash) and cover the roast. It was perfect. A big hit with grown ups and kids alike, a grill dinner that didn't require standing over tending.
Patty S
Made this recipe with 1 to 1 1/2 thick pork loin chops and worked out great. I marinated them 24 hours. I didn’t have any fresh parsley or cilantro so substitute dried (1/2 volume called for fresh). I had all the other fresh herbs. No leftovers as everyone loved them.
Barbara T
I used a 2.5 pork loin roast and did not pre-slice it. Took a bit longer to cook but came out great.
Barbara T
I used a 2.5 lb Pork Loin Roast and did not butterfly. Roast got a nice deep brown crust and took a bit longer to roast on the grill (check with thermometer and keep turning so as not to blacken), but at this size presented much nicer sliced than a butterflied roast would have.
Ylan T
Excellent recipe. If you don’t have time to marinade the meat overnight, just slightly increase the salt, then instead of grilling, bake at 475 for 15 minutes, then 375 for 45 minutes, and voila, perfect,
Connie H.
This was absolutely delicious! I marinated the pork for about 7 hours and it was very flavorful.
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