Pork loins are the cut of meat that comes from the upper back of the pig. Pork loin is usually a leaner cut of meat, and sold boneless so you can grill and roast them with ease. Because the pork loin yields tender white meat, they can be marinated in a number of ways before you grill them. Choose bright citrus flavors for a tropical flavor, or a ginger and soy sauce marinade for an Asian feel.
Step 1
Thaw the pork loin on a plate in the refrigerator one day before you plan to cook it.
Step 2
Trim away any visible fat from the pork loin, and remove any silvery membranes.
Step 3
Place the pork loin in a large bowl or a large resealable plastic bag. Add the olive oil, salt and pepper and turn to coat the pork.
Step 4
Add the other marinade ingredients. Choose a flavor profile for the marinade, such as a citrus marinade that combines orange juice or pineapple juice with fresh lime juice, an elegant wine marinade that combines dry white wine with thyme, or garlic cloves with ginger and soy sauce.
Step 5
Seal the plastic bag or cover the bowl with plastic warp and marinate it overnight. Turn the pork loin every four hours to ensure that the pork loin marinates evenly.
Step 6
Take the bowl or bag out of the refrigerator one hour before you plan to grill it. Allow the pork to warm to room temperature in the marinade. The warming process allows the marinade to finish penetrating the pork, which will help keep the pork loin more moist on the grill.
Tips and Warnings
- Make a double batch of marinade to use the reserved marinade to baste the pork loin on the grill.
Things You'll Need
- 3- to 8- lb. pork loin
- Plate
- Knife
- Large bowl or resealable plastic bag
- 6 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. freshly ground pepper
- 1 1/2 cups orange juice or pineapple juice, optional
- 1/4 cup fresh lime juice, optional
- 1 cup dry white wine, optional
- 2 tbsp. thyme, optional
- 4 minced garlic cloves, optional
- 2 tsp. ground ginger, optional
- 1 cup soy sauce, optional
- Plastic wrap
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