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1
For the marinade, mix together beer, orange juice, orange zest, soy sauce, garlic, lightly crushed fennel seeds, and red chile flakes. Combine with pork loin and marinate in a sealable plastic bag for two hours in the refrigerator, turning if necessary.
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2
Combine kosher salt, ground fennel, and black pepper for a rub. Set aside.
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3
Prepare charcoal grill or heat gas grill to medium-high.
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4
Remove pork loin from marinade. Dry thoroughly to promote a good sear. Rub the salt//fennel/pepper rub evenly over all sides of the pork loin. Immediately before grilling, apply a thin coat of olive oil to the pork loin.
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5
Sear all four sides of the pork loin on the grill for 90-120 seconds per side, closing the grill between rotations. After starting the sear on the fourth side, reduce heat to low.
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6
Move pork loin to indirect heat, turning it only as necessary and ideally just once. Insert a probe thermometer at this point. Cook the pork loin up to an internal temperature of 145 degrees F (USDA recommendation) or to your preference. Remember, the internal temperature of the pork loin will rise by roughly five degrees during resting, so pull your pork loin off the grill at 140 degrees F if 145 is your target temperature. You definitely want to avoid drying out the roast.
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7
Rest the pork loin for at least ten minutes before slicing. I prefer 1/2 to 3/4 inch slices, but I always cut any leftovers thin for cold pork sandwiches.
