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Grilled Marinated Pork Loin

Servings: 4 servings
Author: Kelly the Kitchen Kop


  • Pastured/naturally fed and raised pork loin or 2 or 3 if they’re small and your family is big, OR if you like leftovers like we do
  • 1/4-1/2 cup fermented soy sauce or however much so it gets all over the meat.
  • 1 Tablespoon Caribbean Jerk seasoning It has no MSG or more depending on how much meat - it doesn't have to be exact.
  • If I have them I'll throw a bunch of herbs into the marinade, too. Thyme, rosemary, parsley, oregano, just whatever you have.


  • Slosh all ingredients around in a thick plastic freezer bag and refrigerate for at least 24 hours.
  • Grill slowly so they don’t burn.  Kent’s secret, which he learned from my brother-in-law, Jim:  put a piece of tin foil down on the grill first so that the flames don’t get right onto the meat and dry it out.  That’s always been our problem in the past, getting it overdone and dry, but this worked perfectly!