Grilled Pork Roast

By itself, a pork roast is an absolutely delicious meal. Most of the time I will cook it in the oven or I'll toss it in the crock pot. But when it's warm outside, I simply prefer not to turn on the oven if I don't have to. Besides, warm weather also means it's grilling season, and for me, there's just nothing better than food that's cooked outside on the grill. The great thing is that a pork roast cooked on the grill is as easy as one cooked in the oven, though I will tell you that the flavors do not compare. Grilled pork roast is quite a lot better in my opinion.

Marinate the roast

You can season or marinate your pork roast any way you like. For this particular recipe I like to make a teriyaki style marinade, which I think is very tasty, and because the marinade has a bit of sweetness to it, it compliments pork very well.

Here is what you will need for the marinade (for about a 3 1/2 - 4 lb. roast):

1/2 cup soy sauce

1/8 cup olive oil

1/2 cup brown sugar

1 tbsp minced garlic

2 oz. E&J Brandy

1/4 cup pineapple juice from a can of pineapple

Combine all of the ingredients and pour the marinade mixture over the pork roast, cover and marinate the roast in the refrigerator for at least three hours. But I have to tell you, overnight is by far best if you have the time. Also, make sure you turn the meat a couple of times during the marinating process in order to cover both sides of the meat.

Note: Don't have a can of pineapple juice handy? Substitute 1/4 cup orange juice.

Grilling the roast

For this recipe I am using a gas grill. The roast is a pork loin roast.

First, you want to fire up all of the burners (mine has two) and get the grill nice and hot. Meanwhile, get a loaf pan, or any pan that will fit in your grill with the lid closed, and fill it with 2 cups of water and 1 cup of beer.

Once the grill is nice and hot, shut off one of the burners, and place the roast on the side of the grill with the burner off. Place the water-filled pan on the side of the grill directly over the lit burner. This will help to keep moisture in the grill, and will help to keep your roast nice and moist as well.

Cook the roast, turning it once or twice throughout the cooking process, for at least 1 1/2 - 2 hours depending on your grill size and highest achievable temperature.

When I do this, I mainly use a meat thermometer. When the roast reaches 170 degrees at it's thickest part, it is done. Remove the roast from the grill, let it stand for about 3-5 minutes, then slice it according to your desired thickness.

Smoky gravy

If you like gravy, you may want to try this easy and tasty recipe. The roast, done right, should be moist and shouldn't require gravy. Still, this is a nice addition in my opinion, and it tastes great with this particular grilled pork roast recipe.

1 cup water

1 chicken bouillon cube

1/2 tsp. liquid smoke

1/4 cup beer

Bring the entire mixture to a boil and allow the chicken bouillon cube to fully dissolve, then add a mixture of corn starch or flour and water to thicken the gravy. I use about 1 1/2 - 2 tbsp. of corn starch to about 1 tbsp. of water to thicken mine.

Served with garlic mashed potatoes and your favorite vegetable, this is an awesome dish sure to satisfy.

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Comments 46 comments

msorensson profile image

msorensson 6 years ago

Who hoo!! Great! I will try it. Can I use another kind of brandy?


Tom Whitworth profile image

Tom Whitworth 6 years ago from Moundsville, WV

Springboard,

I totally agree with your assessment of the superior taste of grilled meat. I also like to marinate at least over night. Then I throw the marinade pan on the grill also and it is very tasty to add to the meat once it is cut.


breakfastpop profile image

breakfastpop 6 years ago

Thanks for the wonderful sounding recipe. If I ever get my house back in order( we are renovating) I will give this one a try.


Springboard profile image

Springboard 6 years ago from Wisconsin Author

msorensson—absolutely. I just happen to prefer E&J, and so if any brandy is my liquor cabinet, it's likely to be that one.

Tom—great idea. I tend to not use the marinades on the finished product mainly because I'm always afraid of the raw meat/bacteria thing. Are you saying basically get the marinade pan on the grill and boil it off?


Springboard profile image

Springboard 6 years ago from Wisconsin Author

POP—this might be the perfect idea for you during the renovations...no need to mess around in the kitchen. :) Great to see you and hope your renovations go well. The wife and I just recently finished doing our master bedroom, and while we're still working on decorating, it's nice to have the hard parts done and over with.


greatAmerican profile image

greatAmerican 6 years ago

Spring, I am lucky I can boil water without burning it..

Wife picked up 12 pork chops Friday, she did not feel well and could not cook, I looked for some recipe for cooking up a couple chops, it looks like too much work, sauces, baking, etc.. I just want to pop em in a pan, fry em, flip em, and eat em.. what is so wrong with that!


Springboard profile image

Springboard 6 years ago from Wisconsin Author

Not a thing that I can find wrong with that. :)

I hope your wife feels better soon.


Tom Whitworth profile image

Tom Whitworth 6 years ago from Moundsville, WV

Springboard,

Yes marinate the meat overnight and then cook the marinade on the grill to kill bacteria. The meat absorbs the flavor overnight but the cooked marinade makes a great sauce.


drbj profile image

drbj 6 years ago from south Florida

Great recipe. i love roast pork loin - especially when someone else grills it.

I think I can smell yours on the grill, Springboard, and my mouth is watering already.


Springboard profile image

Springboard 6 years ago from Wisconsin Author

Tom—I will definitely try that out. Besides the fact, I'm extremely frugal (some would say cheap, lol), and dumping all that delicious marinade down the drain always grates on me. So this idea may serve me well. Thanks for letting me in on it. :)


Springboard profile image

Springboard 6 years ago from Wisconsin Author

drbj—perhaps I will have to have a virtual HP BBQ. :)

Might I add, this is a virtually effortless recipe. I was able to even leave the grill and come down to my "man room" and tool around on HubPages while it cooked. :)


Michael Shane profile image

Michael Shane 6 years ago from Gadsden, Alabama

Whew wee! I had to bookmark this one partner! Gonna make this up soon....Thanks for the recipe!


Springboard profile image

Springboard 6 years ago from Wisconsin Author

This recipe I actually made this past Easter Sunday. The pic is the actual roast on the grill and sliced up. It was delicious. Let me know how it works out. :)


Wesman Todd Shaw profile image

Wesman Todd Shaw 6 years ago from Kaufman, Texas

It's really pretty shameful how recent it is that I've become kitchen literate, so all recipes and cooking blogs/hubs, etc are interesting to me.. . . . .because I'm not scared anymore!


Specialk3749 profile image

Specialk3749 6 years ago from Michigan

I will have to give this recipe to my husband! He is the one who grills at our house...I love grilled food and love to get a break from cooking. :-) Thanks for the recipe!


jdunbar profile image

jdunbar 6 years ago

I love this recipe and love the fact that you cook a pork loin on the grill. A lot of people I talk to have never tried it on the grill. For us folk who have three kids, and hardly any time at all to wait an hour and a half for dinner, we simply cut the loin into 1 inche thick slices and throw it right on the grill. Cooks in about 20 minutes. :)

We're going to have to try your marinade next time.


Springboard profile image

Springboard 6 years ago from Wisconsin Author

Wesman—wasn't it once said about a man in the kitchen...something like, "it's one small step for man, one giant leap for mankind...?" Oh wait, that was when we went to the moon. But the two might not be that far apart in historical value. lol Glad to see you took the leap.


Springboard profile image

Springboard 6 years ago from Wisconsin Author

Specialk—that's one of my favorite parts about the warmer months, the firing up of the grill. I almost cook outside exclusively in the summer. Enjoy the break. :)


Springboard profile image

Springboard 6 years ago from Wisconsin Author

Jess—that's a great way to do it too, and in fact I've done it that way many times. Believe it or not this method was virtually hands free. During the cooking I was even able to go down to my man room and comment on a few hubs...and that's saying something since most of the time walking away from the grill for even a second means a three alarm fire for me.

BTW, did you notice how nice and clean my grill looked? Life is goood. :) I keep thinking maybe it's time to get a bigger, nicer one, but this one still works just fine so what's the point?


Wesman Todd Shaw profile image

Wesman Todd Shaw 6 years ago from Kaufman, Texas

My Brother has always worked at restaurants, and he's been running the kitchens in them for years now.

He's well known to be one of the best BBQ men in Texas, and that's saying something.

I was raised in one of those hardcore families where my Dad would have thought we were gay, or something, if we'd acted interested in cooking when we were young.

I know that's pathetic, Dad just is what he is. . . .


Springboard profile image

Springboard 6 years ago from Wisconsin Author

lol. Yes, that would be a bit of an extreme view. It is a bit of a different time we live in nowadays. I've met a lot of women who don't cook at all. In my house I'm the cook, though my wife does have a couple of dishes she makes.


Lady_E profile image

Lady_E 6 years ago from London, UK

Wow. This Recipe sounds yummy.

I'd love to give it a try. Thanks.


Springboard profile image

Springboard 6 years ago from Wisconsin Author

Definitely worth it, though I am, of course, biased.


Isabelle22 profile image

Isabelle22 6 years ago from Somewhere on the coastline

Looks divine. I have bookmarked this one in my recipe book. I just love great food. :)


Springboard profile image

Springboard 6 years ago from Wisconsin Author

This one is a bit of a treat Isabelle. I will definitely be doing this one again. Who can argue with great food? :)


reddog1027 profile image

reddog1027 6 years ago from Atlanta, GA

Bookmarked this one and it will be added to my recipes.


Springboard profile image

Springboard 6 years ago from Wisconsin Author

Hope you enjoy it. :) Thanks for stopping in.


Isabelle22 profile image

Isabelle22 6 years ago from Somewhere on the coastline

This page made me so hungry. Truly delicious.


Springboard profile image

Springboard 6 years ago from Wisconsin Author

Glad I was able to stir up your appetite. :) The nice thing about this was how moist it was. A lot of times pork can really dry out.


Research Analyst profile image

Research Analyst 6 years ago

This looks so yummy, I am ready for the summer grilling.


Springboard profile image

Springboard 6 years ago from Wisconsin Author

You and me both. During the summer I hardly ever bother to cook inside.


Wesman Todd Shaw profile image

Wesman Todd Shaw 6 years ago from Kaufman, Texas

I like the way that you're doing this-despite the fact that we don't have a "reply" thing below each comment; you still reply to everyone.

I should a' thunk it myself. Duly noted, and technique will be incorporated. Very nice.


Springboard profile image

Springboard 6 years ago from Wisconsin Author

I enjoy reading reader's comments—and I want them to feel inclined to come back to read another hub knowing the reader is as important to me as the hub itself, if not more.


jdunbar profile image

jdunbar 6 years ago

I think I may even be able to handle cooking one of those, since I seem to burn everything I try and cook on the grill. :)Before I met Tim, I would tell the kids I was going to try cooking on the grill and they would look at me and say, "Mommy, are you going to burn it AGAIN??"

Yes, your grill does look sparkly clean. :) Tim handles that part of the house so I couldn't tell ya how good ours looks. :)

Keep on posting recipes.. love it!


K Partin profile image

K Partin 6 years ago from Garden City, Michigan

Hey spring, thanks for this I will have to try this for sure, sounds and looks great. K.


Springboard profile image

Springboard 6 years ago from Wisconsin Author

lol Jess. It's always been one of life's mysteries. A man and his grill. Why it is that women have such difficulties with that I really don't know...

Why do I think I just got myself in trouble with that? ;)

K Partin—this really did wind up turning out very well. Just a short note, and this goes for anyone, if time does not permit making your own marinade, the Lawry's Teriyaki marinade made with pineapple actually would work well too. Though, anyone that knows me, knows I don't like pre-packaged stuff. But if you have to... :)


hypnodude profile image

hypnodude 6 years ago from Italy

Grill season is The Season. Nothing better than a good grill. Very interesting hub, rated up. I'll follow you. :)


Springboard profile image

Springboard 6 years ago from Wisconsin Author

Indeed. And tank #1 for the year down already. Granted, I started with it just before the end of the grilling season last year. Still. :)


tonymac04 profile image

tonymac04 6 years ago from South Africa

Great looking recipe. Will give it a try sometime soon. Thanks for sharing.

I'm with Tom on the using of the marinade as a sauce - I do iot with other meats that I marinade and it is wonderful!

Love and peace

Tony


Springboard profile image

Springboard 6 years ago from Wisconsin Author

Thanks. It's definitely a treat. Of course I am biased. :) On the marinade, I still haven't done that yet...but I tell you this. I hate pouring marinades down the drain. It always makes me cringe thinking, "Can't it be good for something?" Hmm. I really need to try this.


reversecharles profile image

reversecharles 5 years ago from Houston, Texas

I gotta try this one!


Springboard profile image

Springboard 5 years ago from Wisconsin Author

When I made this it certainly turned out better than I could have hoped for. Thanks for stopping by.


American_Choices profile image

American_Choices 4 years ago from USA

Wonderful! I even have the brandy and the pineapple already on hand.

But I want my peas as a side dish please!

Thank you!


Springboard profile image

Springboard 4 years ago from Wisconsin Author

What's a house without brandy handy? :) Thanks for stopping in.


gary 3 years ago

I tried this recipe and instead of water I used apple juice. I also injected the pork loin with apple juice. I also smoked the loin with hicory chip in a container made for a gas grill cooked at about 200 degrees til the meat tempature hit 160 degrees. also I put the loin in an aluminum cake pan for the hole cooking process. Was the best loin I ever had! Cooking time about 1@1/2 HOURS.


Springboard profile image

Springboard 3 years ago from Wisconsin Author

Gary. Sounds delicious. I think I will try this at next go at this dish. Thanks for the excellent upgrades. I can't wait.

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