Pork loin (lombo suíno) is a lean center roast that goes on the fire next to picanha. Pork takes garlic, lime, and oil. Cook it through. Beef at this fire stays salt only.
Safety instructions
Cook pork to 145°F (63°C) and rest 3 minutes. A butcher or named packer is the better source. Ground pork stays 160°F (71°C).
At a glance
- Region: Sul
- One 2 to 3 lb (900 g to 1.4 kg) boneless loin
- Overnight rub, then two-zone fire, 50 to 80 minutes
- Pull 145°F (63°C) in the center
What to buy
Buy a 2 to 3 lb (900 g to 1.4 kg) boneless pork loin roast at a supermarket. Ask for pork loin roast, not a thin chop pack, and not a smoked loin. Leave a thin fat cap if it has one. This is not pork picanha (the cap of the pork loin). That cut has its own post.
Overnight seasoning (one 2 1/2 lb / 1.1 kg loin)
- 5 cloves garlic, crushed
- Juice of 2 Persian limes (about 1/4 cup / 60 ml)
- 2 tablespoons (30 ml) oil
- 2 teaspoons (10 g) fine salt
- 1 teaspoon (5 ml) dried oregano
Method
- Pat the loin dry. Rub with garlic, lime, oil, salt, and oregano. Cover. Refrigerate 12 to 24 hours. Keep leftover liquid for a brush.
- Take the loin out 30 minutes before it goes on. Light a two-zone fire with lump charcoal (100% wood lump), not briquettes. See two-zone fire.
- Sear the fat over the coals, then move the loin to the cool side. Keep it about 30–40 cm (12–16 in) from the embers. A kettle grill grate is often closer, around 10 cm (4 in), which is why the empty side matters.
- 50 to 80 minutes. Brush leftover marinade twice in the first half, then stop so the surface can color. Stop the brush near the end so the surface can color.
- Pull 145°F (63°C) in the center with an instant-read thermometer. Rest 10 minutes on a cutting board. Slice into 1/2 inch (1 cm) medallions.
How you know it is done
The thermometer in the center is the only reliable cue. Color on the outside lies. 145°F (63°C) plus a 10-minute rest is the cook. If fat drips and flares, move the loin off the coals. Leave it unwrapped so the surface can color.
When it goes on the table
Slice after the rest. Brazilian tomato-onion sauce (vinagrete) and toasted cassava flour (farofa) belong. Barbecue sauce does not.
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