Juicy Charbroiled Pork Loin with a Tangy Southern Marinade
Charbroiled Pork Loin is a hearty Southern main dish featuring a well-seasoned pork loin basted with a rich butter, Worcestershire, mustard, and lemon sauce while cooking over charcoal. Slow grilling over sassafras chips gives the meat a smoky flavor and keeps it moist, making it an excellent centerpiece for family gatherings and backyard cookouts.
Featured in Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon, this recipe reflects the Southern tradition of combining simple seasonings with slow cooking to create tender, flavorful meats.
Ingredients
- 5–6 pounds pork loin
- 1 cup butter
- 1/4 cup olive oil
- 1 Tablespoon onion powder
- 3/4 Tablespoon garlic salt
- 1-1/2 teaspoons celery seed
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1/4 cup lemon juice
- 2 Tablespoons brown sugar
- 1 Tablespoon mustard
- 1-1/2 cups Worcestershire sauce
Serves: 4–6
Instructions
- Prepare a charcoal grill and, if available, add sassafras chips to the coals for additional smoky flavor.
- Using a sharp knife, make crosswise cuts down to the bone every 2 inches across the pork loin.
- Mix the pepper, butter, olive oil, onion powder, garlic salt, celery seed, salt, lemon juice, brown sugar, mustard, and Worcestershire sauce until well blended.
- Rub the prepared seasoning mixture thoroughly into the cuts and over the entire surface of the pork loin.
- Place the pork loin over the hot coals and cook over indirect heat.
- Baste the meat frequently with the remaining sauce throughout cooking to keep it moist and flavorful.
- Continue grilling until the pork is fully cooked and the meat begins to separate easily from the bone around the edges.
- Remove from the grill, allow the pork to rest for several minutes, then slice and serve.
Closing Summary / Pro Tips
- Frequent basting helps keep the pork loin juicy throughout cooking.
- Cooking over hardwood charcoal and sassafras chips creates authentic Southern smoky flavor.
- Let the roast rest before slicing to retain its juices.
- Serve with baked beans, potato salad, grilled vegetables, or cornbread for a complete Southern meal.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
Find more amazing recipes like this in the book, available through local booksellers and online retailers.
