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Grilled Teriyaki Pork Loin: A Flavorful Backyard Feast

I’ll never forget the first time I tasted truly exceptional teriyaki pork. It was at a summer barbecue hosted by a friend who swore by his grandfather’s grilling secrets. The aroma of sweet and savory teriyaki sauce mingling with smoky charcoal filled the air, creating an irresistible anticipation. The pork was incredibly tender, infused with the perfect balance of salty, sweet, and umami flavors that danced on my palate. That memory inspired me to recreate that magic in my own kitchen, eventually perfecting this grilled teriyaki pork loin recipe – a crowd-pleaser that’s surprisingly simple to make.

Recipe Overview

Prep Time: 24 hours 15 minutes (includes brining and marinating)
Cook Time: 28 minutes
Total Time: 24 hours 43 minutes
Servings: 6-8
Dietary Type: Gluten-Free (depending on teriyaki sauce)

Ingredients

3 lbs approx. boneless pork loin, trimmed of excess fat
12 ounces teriyaki marinade (I recommend Lawry’s, or your favorite brand)

For the Brine:

Water
Sugar
Kosher salt

Note: The exact quantities of water, sugar, and salt for the brine are dependent on the brine recipe you choose to use. Use your preferred recipe.

Equipment Needed

Large Ziploc bag
Charcoal Grill
Tongs
Meat Thermometer
Plate

Instructions

Begin by butterflying the pork loin. To do this, use a sharp knife to carefully slice horizontally through the center of the loin, leaving approximately 1 inch intact so the two halves remain connected. This creates a larger, flatter surface area for even cooking and flavor absorption.
Prepare your favorite brine. As a guide, an everyday brine typically consists of water, sugar, and kosher salt. Ensure the brine is fully dissolved and cooled before proceeding.
Submerge the butterflied pork loin in the brine for approximately 3 hours. This crucial step enhances the pork’s moisture content and overall flavor.
After brining, remove the pork loin from the brine and pat it dry with paper towels.
Place the brined pork loin into a large Ziploc bag.
Pour 12 ounces of your favorite teriyaki marinade into the bag with the pork, ensuring that the pork is fully coated.
Seal the Ziploc bag, removing as much air as possible.
Marinate the pork loin in the refrigerator for 24-48 hours, turning the bag occasionally to ensure even marination. The longer the marinating time, the more flavorful the pork will become.
Prepare your charcoal grill. Allow the charcoals to heat until they are covered in a layer of gray ash, indicating that they are ready for cooking.
Place the marinated pork loin directly onto the hot grill grates.
Cover the grill and cook for approximately 18 minutes.
Flip the pork loin and continue cooking for approximately 10 more minutes, or until the internal temperature reaches 145°F (63°C). Use a reliable meat thermometer to ensure accuracy.
Once the pork loin is cooked to the desired internal temperature, remove it from the grill and place it on a clean plate.
Allow the pork loin to rest for 5-10 minutes before slicing. This resting period allows the juices to redistribute, resulting in a more tender and flavorful final product.
Slice the pork loin into 1-2 inch thick slices.

Expert Tips & Tricks

Butterflying for Even Cooking: Butterflying the pork loin is essential for even cooking. It creates a thinner, more uniform shape, preventing some parts from overcooking while others remain undercooked.
Don’t Skip the Brine: The brine is a game-changer! It not only adds moisture but also seasons the pork from the inside out, resulting in a more flavorful and tender final product.
Control the Heat: Grilling over medium heat is key to preventing the teriyaki sauce from burning before the pork is fully cooked. If you notice the sauce browning too quickly, move the pork to a cooler part of the grill or reduce the heat.
Resting is Crucial: Resist the urge to slice into the pork immediately after grilling. The resting period allows the juices to redistribute throughout the meat, resulting in a juicier and more tender slice.
Internal Temperature is Key: Use a reliable meat thermometer to ensure the pork is cooked to a safe internal temperature of 145°F (63°C).

Serving & Storage Suggestions

Serve the grilled teriyaki pork loin hot off the grill, accompanied by your favorite sides such as rice, grilled vegetables, or a fresh salad. The sweet and savory flavors pair beautifully with a variety of dishes.

Leftover teriyaki pork loin can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet over low heat or in the microwave, adding a splash of water or broth to prevent it from drying out. You can also freeze cooked teriyaki pork loin for longer storage. Wrap it tightly in plastic wrap and then in foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

(Estimated values, may vary depending on specific ingredients used)

Nutrient	Amount per Serving	% Daily Value
Calories	497 kcal	N/A
Calories from Fat	256	N/A
Total Fat	28.5 g	43%
Saturated Fat	9.9 g	49%
Cholesterol	142.9 mg	47%
Sodium	2303.7 mg	95%
Total Carbohydrate	9.1 g	3%
Dietary Fiber	0.1 g	0%
Sugars	7.5 g	29%
Protein	48.2 g	96%

Variations & Substitutions

Gluten-Free: Ensure the teriyaki marinade you use is gluten-free if needed. Many brands offer gluten-free versions.
Spice it Up: Add a pinch of red pepper flakes to the teriyaki marinade for a touch of heat.
Citrus Twist: Incorporate a tablespoon or two of fresh orange or pineapple juice into the marinade for a brighter, more complex flavor.
Honey Garlic: Add a tablespoon of honey and a clove of minced garlic to the marinade for a sweeter, more pungent variation.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork loin is ideal for grilling, you could also use pork tenderloin. However, tenderloin cooks much faster, so adjust the grilling time accordingly.

Q: Can I use a gas grill instead of a charcoal grill?
A: Yes, you can. Preheat your gas grill to medium heat and follow the cooking times outlined in the recipe. The smoky flavor won’t be as pronounced, but the dish will still be delicious.

Q: How do I know when the pork is done?
A: The best way is to use a meat thermometer. Insert it into the thickest part of the loin, and it should read 145°F (63°C).

Q: Can I marinate the pork for longer than 48 hours?
A: While 24-48 hours is ideal, marinating for longer periods could result in the pork becoming too salty or mushy.

Q: What are some good side dishes to serve with this pork?
A: Grilled vegetables like asparagus or bell peppers, steamed rice, and a fresh cucumber salad are all excellent choices.

Final Thoughts

Grilled teriyaki pork loin is a fantastic dish that’s perfect for both casual weeknight dinners and special occasions. The combination of tender, juicy pork and flavorful teriyaki sauce is simply irresistible. Don’t be afraid to experiment with different marinades and side dishes to create your own unique version. Gather your friends and family, fire up the grill, and enjoy this unforgettable culinary experience. I encourage you to share your creations and feedback – I’d love to hear how it turns out for you! Why not pair it with a crisp Sauvignon Blanc for a truly delightful meal?

Grilled Teriyaki Pork Loin Recipe