Memphis-Style Pork Loin with Thick ‘N Tasty Sauce Recipe | Yummly

Memphis-Style Pork Loin with Thick ‘N Tasty Sauce

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Memphis-Style Pork Loin with Thick ‘N Tasty Sauce

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Dry rubbed and sauced, this loin roast is the best of both worlds. Serve sliced or make into sandwiches for your next picnic.


  • 4 lb. boneless pork loin roast
  • 2 Tbsp. brown sugar
  • 2 Tbsp. paprika
  • 2 Tbsp. onion powder
  • 1 1/2 tsp. celery salt
  • 1 1/2 tsp. ground cumin
  • 1 tsp. black pepper
  • 1 cup barbecue sauce
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1 lemon (small, sliced thin, about 1/4 cup)
  • 1 clove garlic (minced)
  • 1 bay leaf
  • 1/8 tsp. crushed red pepper flakes
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    1. Place pork loin in a shallow dish. In small bowl, combine dry rub ingredients (2 tbs brown sugar, paprika, onion powder, 1 1/2 tsp celery salt, ground cumin, 1 tsp black pepper); sprinkle evenly over all sides of loin. Cover with plastic wrap and marinate in refrigerator for 4 to 24 hours.
    2. At least 1 hour before grilling, soak 3 cups of wood chips in enough water to cover. Drain wood chips. Wrap chips in aluminum foil; poke several holes in foil (to allow smoke to escape).
    3. For Charcoal Grill: Place preheated coals around a drip pan for medium indirect heat. Add 1/2 inch hot water to drip pan. Place foil packet of wood chips over the coals. Place loin on grill rack over drip pan. Cover and grill for 1 1/2 hours (about 20 minutes per pound) or until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest about 10 minutes.
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