How to Cook a Juicy, Tender Pork Loin on a Kamado Grill: A Step-by-Step Guide

As avid grillers, we absolutely love cooking pork loin on our Kamado Joe The naturally tender cut of meat becomes incredibly succulent, juicy and flavorful when prepared on the ceramic grill.

If you’ve never tried pork loin on a Kamado before, you’re in for a real treat! The Kamado’s unique design allows for precise temperature control and excellent heat retention. This environment is perfect for bringing out the best in lean meats like pork loin.

In this article, we’ll provide a step-by-step guide to cooking pork loin on a Kamado grill. You’ll learn tips and techniques for preparing the meat, setting up the grill, managing the temperature, and more. Let’s get grilling!

Benefits of Cooking Pork Loin on a Kamado Grill

Before jumping into the how-to, let’s look at why a Kamado is so well-suited for pork loin:

• Enhanced moisture – The Kamado traps moisture inside, keeping the meat tender and juicy as it cooks No more dry, overcooked pork!

• Better smoke absorption – The closed environment allows the pork to thoroughly absorb smoked flavors.

• Ideal temperature range – Kamados excel at maintaining a low, steady temperature, perfect for delicately cooking pork without overdoing it.

• All in one – On a Kamado, you can sear, smoke, and roast the pork loin all on the same grill. No need for multiple pieces of equipment.

• Wood fired flavor – Real hardwood lump charcoal imparts a subtle, smoky taste.

Step 1: Prepare the Pork Loin

You’ll want to start with a high quality, boneless pork loin roast, ideally around 2-3 pounds. Look for a roast with good marbling, which will keep it moist as it cooks.

Pat the pork loin dry with paper towels and trim off any excess fat or silver skin. Then, rub it all over with a spice rub. We love using a rub made with:

• 1 tablespoon brown sugar
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

The spice rub gives great flavor and helps create a tasty browned crust.

Finally, allow the meat to come up to room temperature before grilling, about 30 minutes. This helps it cook more evenly later on.

Step 2: Set Up Your Kamado Grill

First, empty out the ash from previous grilling sessions and wipe down the cooking grates.

Then, fill your grill with lump charcoal. We recommend using natural lump hardwood charcoal, which burns cleaner and adds subtle smoky flavor.

Use an electric starter to ignite the charcoal. Once they’re fully lit, spread the hot coals out evenly across the charcoal basket.

Next, install the heat deflector plates. The heat deflectors will radiate heat gently and evenly throughout the grill.

Close the lid and open the top and bottom vents fully to get the Kamado up to the target temperature of 225-250°F. Use a grill thermometer to monitor the internal temp.

At this point, you can add wood chips if desired. We like using apple, cherry, or hickory wood with pork. Just scatter a few handfuls of chips directly onto the hot charcoal before putting the pork on.

Once it stabilizes at 225-250°F, your Kamado grill is ready for the pork!

Step 3: Smoke the Pork Loin

Carefully place the spice-rubbed pork loin directly on the grill grates, away from direct heat. Then close the lid immediately.

Allow it to smoke and roast using the indirect heat, keeping the temperature steady at 225-250°F. Be patient and avoid opening the lid too frequently.

Insert an instant-read meat thermometer into the center of the pork loin, making sure not to hit bone or fat. Smoke the pork until it reaches an internal temperature of 145°F. This will result in a perfect medium doneness.

For extra flavor, consider wrapping the pork loin in bacon about halfway through cooking. The bacon renders down beautifully in the Kamado environment.

All said and done, the total cook time will be around 1 hour 15 minutes to 1 hour 45 minutes for a 2-3 pound pork loin. Cooking time can vary a bit depending on thickness.

Step 4: Rest and Slice the Pork Loin

Once the pork loin reaches 145°F, use grill gloves to carefully remove it from the Kamado. The carryover cooking will bump it up another 5 degrees or so as it rests.

Transfer the pork to a cutting board and tent it loosely with foil. Let it rest for at least 10-15 minutes; the fuller the flavor.

After resting, slice the pork loin into 1/2 inch thick pieces. Be sure to slice perpendicular to the length of the loin, cutting across the grain. This ensures each piece will be tender.

Serving Suggestions

Your masterfully grilled pork loin deserves an accompaniment worthy of its flavor. We recommend serving it with:

• Mashed or roasted potatoes
• Sauteed vegetables like zucchini, peppers, or brussels sprouts
• A fresh green salad or coleslaw
• Crusty bread for sauce-sopping

And don’t forget the sauces! The pork goes great with barbecue sauce, mustard sauce, chimichurri, or even just some drizzled olive oil and sprinkled sea salt.

Common Questions

If you’re new to cooking pork loin on a Kamado, you probably have some questions. Here are answers to some of the most common inquiries we get:

What is the ideal temperature for smoking pork loin?

For the most tender, juicy results, smoke the pork loin between 225-250°F. The Kamado’s heat retention abilities make it perfect for maintaining this low and slow temperature.

How long does it take to smoke a 2 pound pork loin?

Expect a 2 pound pork loin to take around 1 hour 30 minutes at 225-250°F in the Kamado. Use a meat thermometer to determine doneness, not just cook time.

Can I use a pork tenderloin instead of loin?

You can, but tenderloins cook much faster than loin roasts. Follow our guide but reduce the cook time. Tenderloins only need about 45-60 minutes on a Kamado.

What pellets work best for pork?

For flavor, we recommend apple, cherry, hickory, or maple pellets with pork. Oak or pecan also pair nicely. Avoid heavy mesquite smoke with pork.

Should I wrap the pork loin in foil or butcher paper?

Wrapping is optional, but recommended for extra moisture and flavor. Use foil for full tenderness or butcher paper for better bark formation.

Enjoy Perfectly Grilled Pork Loin

Be sure to remove your pork from the grill once it hits 145°F internal temperature. Allow it to rest before slicing against the grain.

Pair your scrumptious grilled pork loin with bold sauces, savory sides, and a nice glass of wine or craft beer. Your taste buds will thank you!

For even more drool-worthy kamado recipes and grilling inspiration, check out our blog at smokedbyewe.com. Happy grilling!