Barbecued pork loin | Pork recipes | Jamie Oliver recipes (2025)

FAQs

Is it better to cook pork loin fast or slow? ›

Pork loin is a very lean cut of meat so it should be cooked LOW and slow. Please do NOT cook your pork loin on high in the crock pot. Cook on LOW for 2-4 hours. In general, smaller pork loins (3 pounds) will take closer to 2 hours and larger pork loins (5 pounds) will take closer to 4 hours).

Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour. Light your barbecue and let it calm down. Make sure you've got your coals high on one side and low on the other for control. Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over.

We recommend that you keep the BBQ LID OPEN while grilling a pork chop, but this is optional or personal preference. Grill pork chop on the barbecue for approximately 4 MINUTES A SIDE (8 minutes in total). Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

Once the pork loin roast reaches 145°F on an instant-read thermometer, remove it from the oven, and let it rest on a cutting board for 20 minutes. This gives the meat time to reabsorb all its juices. You can also brine the pork before you cook it, which ensures the meat stays tender, juicy, and well-seasoned.

Quite the opposite, actually! Pork tenderloin should be cooked quickly and then left to rest to ensure it stays tender. If you cook it too long, it will become tough and chewy.

No matter the cut, pork should be cooked to an internal temperature of 145 to 160 degrees Fahrenheit. Pork tenderloin is considerably smaller and leaner than pork loin, which means it cooks more quickly. If you prepare pork tenderloin using a recipe written for pork loin, it might be dry and bland.

How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out.

Once you have scored the skin (or taken the already-scored roast from the packaging) place your roast skin side up on a rack in the sink. Pour a cup or more of boiling water over the skin. This will shrink the rind, allowing the incisions to open and enabling the heat, salt, and oil to penetrate deeper.

Pork Shoulder (Pork Butt): If you want to try pulled-pork then the shoulder is the cut you want. The shoulder is divided into two parts, the upper (also known as Boston Butt or Boston Shoulder) and the lower (aka. Picnic Ham). For Pulled Pork, the upper part is best, as it has the most connective tissue.

What's the difference between roasting and barbecuing pork? ›

Barbecue - cooked over hot coals, usually outside. Roast - meat or vegetables cooked in the oven, sometimes brushed with oil.

Let the meat rest.

This is another Top Tip for perfect grilled pork tenderloin — let the meat rest for at least 10 minutes before slicing into it otherwise the juices will run out everywhere and you'll have dry pork.

If you're a novice griller, you'll be happy to hear that grilling marinated pork tenderloin using a foil packet can be a game-changer. Why? Because the foil protects the tenderloin from direct heat, helping to ensure even cooking and prevent the meat from becoming too tough.

Thick pork chops are grilled over high heat to develop flavor before moving to low heat to cook them gently—that's how you keep them from drying out.

Chefs also recommend introducing some fat into the mix, such as bacon or lard, to increase the fat content in the cooking process. You can also try the method many cooks swear by, of patting dry and then salting the meat, keeping it uncovered in the fridge overnight before cooking.

First, we sear one side of the chops until browned, flip them, turn the heat to low, and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they stay juicy and become tender.

CG: Roasting is the most natural way to cook a pork loin, and it's the easiest and the quickest to get into the oven. I like to sear the outside and then roast it, or you can just roast it as is. The indirect method of cooking preserves pork loin's inherent juiciness and tenderness.

Is it better to cook a pork loin at 350 or 400? Cooking a pork loin at 400°F will give a nice crust and cook it faster, reducing the risk of drying out. If using 350°F, cooking will take longer but be gentler, helping retain moisture.