Sugar-crusted pork loin


  • Prep Time10 mins
  • Total Time10 mins
  • Makes6 Servings
*PLUS Refrigeration Time: 5 hours, Grilling Time: 50 minutes
Sugar-crusted pork loin

James Tse

Chatelaine Triple Tested


  • 1/3 cup and 2 tbsp brown sugar

  • 1 tbsp kosher salt

  • 1 kg to 1.5-kg boneless pork-loin centre roast

  • 1/8 tsp salt

  • 2 tsp butter, melted


  • Stir 1/3 cup brown sugar with kosher salt in a large bowl. Add pork-loin roast, then turn and press sugar mixture into pork to evenly coat. Cover and refrigerate for 5 hours.

  • Rinse pork very well and pat dry with paper towels. Sprinkle with salt and pepper. Stir remaining 2 tbsp sugar with butter. Pat over pork.

  • Preheat barbecue to medium. Reduce heat to low on one side of barbecue, then oil. Place pork on oiled side. Cook, rotating halfway through (without turning over), until a meat thermometer inserted into the thickest part of pork reads 145F, about 50 to 75 min. Tent with foil and let stand 10 min (the internal temperature should rise to 150F to 155F) before slicing and serving.

Nutrition (per serving)

Calories 248, Protein 42g, Carbohydrates 7g, Fat 5g, Sodium 256mg.

Kitchen tip:

In testing, we found that pork cooked to an internal temperature of 150F to 155F has a remarkably better flavour and texture than pork cooked to 160F (Health Canada's recommended temperature).

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