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BBQ pork loin served
Smoky, succulent BBQ pork loin grilled

BBQ basted pork loin steaks

Author: Flavelo
Recipes Main Courses Quick Meals
Pork loin is a noble but delicate cut: containing almost no fat, it is prone to drying. The secret lies in the "crusting and resting" technique. The spicy crust locks in flavours, while continuous basting ensures moisture. This dish proves loin can be succulent if prepared with care and good timing.
🕒 Prep Time 50 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine Amerikai

Ingredients

Equipment Needed

  • Grill or frying pan
  • Meat thermometer (highly recommended!)
  • Kitchen paper
  • Mixing bowl
  • Brush

Allergen Information

⚠️ Soya (Worc sauce)
⚠️ Cereals containing gluten (Worc sauce)
⚠️ Fish (Worc sauce)
⚠️ Mustard (BBQ sauce)

Instructions

1 ✓

Pat meat dry. Mix dry spices (salt, pepper, garlic, paprika, sugar, cumin).

Tip: Moisture is the enemy of browning. Always blot the meat!
2 ✓

Rub meat with spice mix and let stand for 30 minutes.

Tip: This short rest (dry brining) is enough for salt to start its work on surface fibres.
3 ✓

Mix wet ingredients (Worc sauce, vinegar, BBQ sauce) in a small bowl. This will be the "mop" (basting) sauce.

Tip: Acidic vinegar counteracts the sweetness of meat and sugar.
4 ✓

Heat grill to medium heat. Oil the grate.

Tip: If meat sizzles when you put it on, temperature is good. If silent, meat will just boil, not roast.
5 ✓

Cook meat for approx. 5-6 minutes per side. When you turn, brush the cooked side with sauce.

Tip: We apply sauce in layers: every turn adds a new layer of flavour.
6 ✓

Cook until thermometer reads 65°C. Remove immediately.

Tip: Don't wait longer! Meat temperature will rise another 2-3 degrees during resting. (Thermal inertia).
7 ✓

Rest for 5-10 minutes covered before slicing.

Tip: Juices stay in the meat this way, not on the plate.

Recipe FAQ

Why did the loin get tough?
You probably overcooked it. 65°C core temperature is enough for loin, at this point the centre can still be succulent and slightly pinkish (which is perfectly safe with modern hygiene).
Can I use bone-in loin?
Yes, absolutely! Bone protects meat from drying and adds extra flavour, but cooking time might be a few minutes longer.

Ingredients

  • 1000 g Pork loin (boneless, whole or thick slices)
  • 2 tsp Salt
  • 1 tsp Ground black pepper
  • 1 tsp Garlic powder
  • 2 tsp Smoked paprika
  • 1 tbsp Brown sugar
  • 1 tsp Ground cumin
  • 2 tbsp Worcestershire sauce
  • 250 ml BBQ sauce
  • 1 tbsp Apple cider vinegar
  • 2 tbsp Olive oil