This Mediterranean-inspired pork loin recipe combines aromatic herbs and a touch of citrus for a flavorful and tender dish.
Place the pork loin in a large zip-top bag.
Ensure the bag is large enough to hold the pork and the marinade without spilling.
In a bowl, mix olive oil, juice from the lemon, oregano, salt, pepper, and minced garlic.
Whisk the ingredients together to ensure even distribution of flavors.
Pour the marinade over the pork in the bag, seal it, and refrigerate overnight.
Turn the bag occasionally to ensure the pork is evenly coated.
Preheat the grill to medium heat and prepare for indirect cooking.
Clean and oil the grill grates to prevent sticking.
Remove the pork from the marinade and discard the marinade.
Pat the pork dry with paper towels to promote even browning.
Grill the pork over indirect heat, covered, until the internal temperature reaches 155°F, about 1 to 1.5 hours.
Use a meat thermometer to check the temperature without cutting into the meat.
Let the pork rest for 10 minutes before slicing thinly to serve.
Resting allows the juices to redistribute, keeping the meat moist.
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