{"id":99861,"date":"2025-02-20T17:49:07","date_gmt":"2025-02-20T17:49:07","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/how-long-to-marinate-pork-loin-with-bbq-rubs\/"},"modified":"2025-02-20T17:49:07","modified_gmt":"2025-02-20T17:49:07","slug":"how-long-to-marinate-pork-loin-with-bbq-rubs","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=99861","title":{"rendered":"How long to marinate pork loin with BBQ Rubs"},"content":{"rendered":"


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Pork Loin Tenderloin<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

One of the best meals we’ve ever eaten is properly grilled Pork tenderloin<\/a>. Our grilled pork tenderloin was masterfully cooked using one of our most famous dry rubs.\u00a0 And before the tenderloin was even rubbed the loin was prepped with just the right amount of “secret” marinade.\u00a0 Some say this isn’t so much of a secret simply because we’ve touted the use of this simple technique many times before.\u00a0 No matter to many they have not heard of using this process.\u00a0 But to a few this is the <\/span>“go-to” method for marinating pork loin, pork tenderloin, pork ribs, beef ribs, steaks, chicken and more.\u00a0 But before we go there let’s learn a little bit about our meat.
For those who didn’t know there are two forms of loin, the pork loin and the pork tenderloin which sound the same but are really are very different.\u00a0 The primary difference has to do with the location at which the loin segments are taken from the animal.\u00a0 As many know the pork loin is sometimes called “the pork loin roast” and is a larger section of the loin which is most often roasted.\u00a0 The pork loin usually comes in two forms either “bone in” in which the loin ribs are left attached, or “boneless”.\u00a0 The boneless segments are many times tied with butcher’s twine to capture the loin holding it from falling apart during cooking.\u00a0 The outer location of the loin is normally the section in which pork rinds are cut and cooked.\u00a0 Regarding the tenderloin this section comes primarily from the major muscle section along the central spine of the animal.\u00a0 This area is primarily known as the most tender portion of the animal because the location is used for posture and not for the central task of movement.\u00a0<\/span><\/p>\n

Pork loin is lean and can be juicy living up to its name.\u00a0 It is a versatile meat that can be marinated, rubbed, smoked, baked, boiled or cooked in just about any other way you can determine.\u00a0 Because the meat is so lean the real issues toward cooking the meat revolves around cooking times and just how long one should actually cook the meat.\u00a0 In this case Knowledge is the best weapon in the battle toward achieving success especially for cooking or roasting.\u00a0 <\/span><\/p>\n

Now comes the “secret” method for properly marinated your pork loin or tenderloin.\u00a0 The simple secret method utilizes “mustard”.\u00a0 That’s right, just plain yellow mustard which is one of the simplest forms of marinade.\u00a0 The mustard will not only coat the surface of the meat but will permeate a layer of the meat acting to further tenderize a segment of meat that for the most part is already tender.\u00a0 But when we add the mustard marinade we want it to do double duty as a flavor-ant and also a tenderizer.\u00a0 The flavor-ant will match extremely well with our selected dry bbq rub.\u00a0 So, now the question becomes after adding the mustard marinade how long do you keep it on the meat before adding the bbq rub?\u00a0 For the best results in marinating we suggest a minimum 1 hour and at least 2 hours if possible.\u00a0 For best results the mustard marinade must be added to a cleaned and dried segment of pork loin or pork tenderloin.\u00a0 The meat must then be placed in a plastic bag or container and refrigerated in the average use section of your refrigerator.\u00a0 The meat must be cooled but not frozen and further the meat must NOT be allowed to rest on the kitchen counter at room temperature for more than an hour.\u00a0 Resting too long on the counter may promote bacteria growth and could result in illness.\u00a0 <\/span><\/p>\n

The dry bbq rubs we recommend are our very own Jake’s Famous Pure Santa Maria BBQ Rub<\/a> or our Jake’s Famous Tri Tip, Steak and Rib Rub<\/a>.\u00a0 We’ve listed two dry rubs due to their innate characteristics.\u00a0 The Pure Santa Maria BBQ Rub is a coarser ground version of dry rubs with its almost Montreal scale and size of ingredients using large flakes of Kosher smoked salt, coarse ground black pepper, and chips of coarse ground garlic all combined with hints of ground mustard and ground onion powder topped off with just the right amount of parsley.\u00a0 The Tri Tip, Steak and Rib Rub is a savory yet subtle sweet dry rub the uses compliments of brown sugar, savory tarragon, and garlic layered with oregano and smoked salts.\u00a0 Each when properly coated on your pork loin or pork tenderloin with produce epic results.\u00a0 <\/span><\/p>\n

Overall there are 4 key elements in this process, the meat, the marinade, the dry rub and the grilling process.\u00a0 We need to pay special attention to the fact that even though the pork loin and the pork tenderloin are derived from entirely different sections of the animal the grilling, cooking and roasting process are somewhat similar.\u00a0 <\/span>Grilling can be done on a\u00a0kettle grill like a\u00a0Weber or\u00a0aluminum grill with gas or radiant heat and so on. Grilling or in this case barbecuing can be done on a smoker grill first by searing the meat then smoking it until it reaches the desired temperature.\u00a0 So let’s get to the process of grilling the pork loin\/pork tenderloin.\u00a0 <\/span><\/p>\n

\nSteps To Grilled pork loin tenderloin How long to cook Per Pound:<\/span><\/h2>\n

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