Juicy barbecued pork loin with a smoky rub and lathered in a homemade barbecue sauce – what’s not to love?
Making the perfect barbecued pork loin is easier than you might think. The key is to treat it gently, give it time and keep an eye on it.
In this recipe, I left the rub on the pork for one hour while I heated the barbecue up, but you could leave it for up to 24 hours in the fridge with the rub on for even more delicious flavour.
You can make this in the oven too – see below for my top tips.
Why not serve this with Quinoa and Lentil Salad, Apple and Celery Slaw (No Mayo) or even Macaroni Cauliflower Cheese?
Ingredients, Substitutions and Variations
- Smoked paprika. mustard powder, garlic powder, salt – this makes the rub for your pork.
- Loin of pork – you will want a cracking loin with a layer of fat for this dish – the fat helps the pork to cook evenly and stay juicy.
- Tomato ketchup, English mustard, honey, brown sauce, Worcestershire sauce, sriracha, white wine vinegar– these are the ingredients for your barbecue sauce.
Top Tips
- Cook in the oven To cook the barbecued pork loin in the oven, start by preheating it to 160 degrees Celsius. Sear the pork over a medium heat, until it has a golden colour all over it, then transfer to the oven for one hour. Turn often. The internal temperature should be 72 degrees when it is cooked.
- Barbecue sauce The recipe makes more barbecue sauce than you need to brush on the pork – serve the excess on the side and dip the cooked pork into it. Yum!
- Get ahead You can make the barbecue sauce up to 3 weeks ahead. Keep it covered in the fridge.
Looking for a salad side dish? Why not try:
- Warm Roasted Chickpea Salad
- Quinoa and Lentil Salad
- Sweetcorn and Black Bean Salad
- Pomegranate, Feta and Chickpea Salad
- Apple and Celery Slaw (No Mayo)
More barbecue recipes:
- Sticky BBQ Ribs with Cauliflower Mash
- Texan Style Slow Cooked Beef
- Honey Mustard Glazed Pork Chop with Mac and Cheese and Sweetcorn
The Best Barbecued Pork Loin
This recipe makes perfect, succulent barbecued loin of pork with a smoky dry rub and a delicious homemade barbecue sauce.
Ingredients
- 1.5 kg loin of pork
For the rub
- 2 tbsps smoked paprika
- 1 tbsp mustard powder
- 1 tsp garlic powder
- 2 tsps salt
For the barbecue sauce
- 6 tbsps tomato ketchup
- 2 tbsps brown sauce
- 2 tsps English mustard
- 1 tbsp sriracha
- 3 tsps runny honey
- 2 tsps Worcestershire sauce
- 2 tbsps white wine vinegar
Instructions
- Start by mixing together the smoked paprika, mustard powder, garlic powder and salt. Rub it all over the pork, making sure you use it all and the pork is completely covered in the rub. Leave to sit for one hour while you light the barbecue.
- When the barbecue is ready, put the pork fat side down on the hot part of the barbecue. Leave it there for about 15 minutes until the fat is crisp and golden, then turn it over and place it on the cool part of the barbecue.
- Rotate every 10-15 minutes so that the pork gets an even char over the outside, and cook for 1.5 hours – 3 hours (dependant on the heat of your barbecue). Keep an eye on it – the pork is done when it is no longer pink. The internal temperature should be 72 degrees Celsius.
- When the pork is just about done, make your barbecue sauce by mixing together the barbecue sauce ingredients. Brush the barbecue sauce all over the pork, and return it to the barbecue for 10 minutes, turning regularly.
- Remove from the barbecue and rest for 30 minutes before cutting into thick slices to serve.
Video
Tried this recipe?Let us know how it was!
I give this recipe a 10/10, it’s amazing! The rub, the sauce, the texture of the pork, all of it. We loved it!
Our first time trying pork loin on the BBQ and this turned out AMAZING!
This looks so fabulous!!! I don’t have pork loin currently but really considering using this method to cook my chicken quarters. YUM!!!
This Barbecued Pork Loin recipe is fantastic! The meat was tender and flavorful, with a perfect smoky taste. It was easy to follow and turned out great. Thank you!
Great, my sister in law loves pork so I am going to make this as a treat for her over the weekend.