Cooking pork loin on a Kamado Joe grill can lead to incredibly moist, flavorful results when done properly. The Kamado Joe’s ceramic construction holds in heat and moisture, while providing even, radiant cooking. This allows the pork loin to cook gently and evenly. With a few simple tips, you can have restaurant-quality pork loin off your Kamado Joe in no time.
Selecting and Preparing the Pork Loin
Choosing the right cut of meat is an important first step for grilling pork loin. Look for a center cut pork loin roast that is 1.5 to 2 pounds. The center cut contains the most even shape and thickness, allowing for even cooking. Avoid cuts from the sirloin end, which taper off and can overcook easily. Also, steer clear of enhanced pork, which has been injected with a salt solution. This can make the meat mushy and overly salty when grilled.
For the best flavor and texture, brine the pork loin before cooking. Make a simple brine by stirring together 1/2 cup of kosher salt and 1/2 cup of brown sugar into 4 cups of hot water. Once dissolved, add 4 cups of ice water to cool the brine. Place the pork loin in a resealable plastic bag and pour over the brine. Refrigerate for 1 to 2 hours, flipping occasionally. Remove from the brine, pat dry with paper towels, and allow to come to room temperature before grilling.
Setting Up the Kamado Joe forIndirect Grilling
The key to perfectly cooked pork loin is using indirect heat on the Kamado Joe. This allows the meat to gently roast to the proper internal temperature. Start by opening both the top and bottom vents fully to get the temperature up to around 400-450°F. Place a heat deflector in the grill and set the cooking grate on top. Close the lid and let the temperature stabilize.
If using charcoal, pile it up on one side of the heat deflector, leaving the other side empty. This creates indirect cooking zones – the pork will go on the empty side while the coals burn on the other. For gas grills, turn one of the burners to low or medium and leave the others off. The lower burner provides heat for airflow while the meat sits over the unlit burners.
Placing the Pork on the Grill
Once the Kamado Joe is up to temperature and set up for indirect cooking, place the pork loin on the empty side of the grill, opposite the coals or lit burner. Make sure the meat is centered and the thickest part is facing towards the heat source.
If desired, add smoke wood chips such as apple, cherry, or hickory for extra flavor. Place them over the hot coals just before putting the pork on. The indirect heat prevents fat drippings from causing flare ups while allowing the wood smoke to gently swirl around the meat.
Monitoring Temperature
The most important step in grilling pork loin is monitoring the internal temperature, not cooking times. Use an instant read digital thermometer to track the temperature as it cooks. Insert the probe into the center of the thickest part of the meat, being careful not to touch any bones.
For medium doneness, remove the pork loin from the grill when it reaches an internal temperature of 145°F. The temperature will rise another 5-10 degrees as it rests. If you prefer your pork fully cooked, aim for 155-160°F. Just be careful not to overcook, as the meat can quickly dry out.
Letting It Rest
Once the pork loin is at the desired temperature, use grill tongs to move it to a cutting board or platter. Loosely tent foil over the top and let rest for 10-15 minutes. This allows the juices to redistribute through the meat for better moisture.
While the pork rests, make a simple pan sauce by heating grilling liquids and adding flavorings like chicken or vegetable stock, rosemary, garlic, mustard, or vinegar. Spoon the sauce over sliced pork loin for even more moisture.
Serving Suggestions
Perfectly grilled pork loin is delicious served as:
- Medallions with pan sauce and roasted vegetables
- Sliders on Hawaiian rolls with bbq sauce and coleslaw
- Chopped for tacos with guacamole and pico de gallo
- Thin slices for salad with blue cheese, walnuts, and balsamic dressing
- Sandwiches with provolone, roasted peppers, and pesto mayo
With the juiciness locked in and smokehouse flavors, pork loin cooked indirectly on the Kamado Joe can be the star of the meal!
Tips for Success
Follow these tips for the best results when cooking pork loin on a Kamado Joe:
- Choose a center cut roast 1.5 – 2 pounds
- Brine 1-2 hours for added moisture and flavor
- Set up grill for indirect cooking, 400-450°F
- Place pork over empty side, not directly over coals
- Use an instant read thermometer, remove at 145°F
- Let rest 10-15 minutes before slicing
Frequently Asked Questions
Should the pork loin bone be in or out?
Boneless pork loin is best for even cooking. The bone conducts heat unevenly, creating hot and cold spots.
What wood is best for smoking pork loin?
Fruit woods like apple, cherry, peach, and pecan pair well with pork. Hickory and maple also impart nice smoke flavor.
Can you oversmoke pork loin?
It is possible to oversmoke pork if using very heavy smoke for a long time. Keep smoke light and intermittent to compliment the pork without overwhelming.
What is the minimum cook time?
There is no minimum time for pork loin. Cook only until it reaches the target internal temperature, regardless of time.
Should the pork loin be cooked to 145°F or higher?
The USDA recommends cooking pork to 145°F minimum, with a 3 minute rest. Higher temps up to 160°F are safe but may cause dryness.
Cooking Chart
| Thickness | Approximate Grill Time |
|---|---|
| 1.5 inches | 30-40 minutes |
| 2 inches | 40-50 minutes |
| 2.5 inches | 50-60 minutes |
Times are for 400-450°F indirect heat. Always cook to proper internal temp.
Conclusion
Cooking pork loin on a Kamado Joe grill results in tender, juicy meat with smoky barbecue flavor. The key steps are brining, setting up for indirect heat, managing temperature, and resting. Follow the guidelines above and you will have restaurant-quality pork loin off your grill. Experiment with different rubs and sauces to make this simple cut of meat truly extraordinary.