Grilled Pork Loin Roast

Southern Living
This easy grilled pork loin roast gets its distinctive sweet and tangy flavor from the marinade of lemon-lime soft drink, brown sugar and soy sauce. Tie the roast with kitchen string to create a shape that will cook evenly, look great, and be easy to slice.
Makes 6 to 8 servings


+ Add To Shopping List
1 (2 1/2-lb.) pork loin roast
1 teaspoon salt
1/2 teaspoon pepper
Garnish: fresh flat-leaf parsley sprigs


Prep: 20 Minutes
Chill: 6 Hours
Grill: 1 Hour, 10 Minutes
Stand: 10 Minutes

1. Place Soda Pop-and-Soy Marinade in a shallow dish or large zip-top plastic freezer bag. Pierce pork loin roast several times with a knife; add roast to marinade, and turn to coat. Cover or seal, and chill 4 to 6 hours, turning occasionally.

2. Light one side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit.

3. Remove roast from marinade, discarding marinade. Pat roast dry, and sprinkle with salt and pepper. Tie with kitchen string, securing at 2-inch intervals.

4. Place roast over lit side of grill, and grill, covered with grill lid, 5 minutes on each side or until browned. Transfer roast to unlit side, and grill, covered with grill lid, 1 hour or until a meat thermometer inserted into thickest portion registers 150°. Remove from grill, and let stand 10 minutes before slicing. Garnish with parsley sprigs, if desired.

Created date

May 2008