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Category: Pork
Prep Time: Cook Time: Total Time:
3/4 c. salt
2.5 to 3 lb. boneless blade end pork loin roast
2 T. olive oil
1T. Coarse pepper or spice rub
Dissolve salt in 3 qt. water and submerge roast and refrigerate for 3 - 4 hours. Rinse roast and pat dry. Rub roast with oil and sprinkle on pepper or rub. Let stand for 1 hour at room temperature. If using wood, soak in water for 1 hour, drain and put in disposable aluminum pan. About 20 minutes before grilling, place wood chip pan on primary burner and turn all burners to high and preheat 15 minutes. Grill pork directly over fire until browned, about 2 minutes each side. Move loin to cool side of grill. Cook for 20 minutes with loin as close as possible to fire and internal temp reaches 140 degrees, 10 - 30 minutes longer. Transfer to cutting board and tent with foil for 15 minutes before cutting.
CHILI MUSTARD SPICE RUB:
2 t. chili powder
2 t. powdered mustard
1 t. cumin
1/2 t. cayenne
SWEET AND SAVORY SPICE RUB:
1 T. cumin seeds
1 1/2 t. coriander seeds
1 t. fennel seeds
1/2 t. cinnamon
1/4 t. allspice. Toast seeds for 2 minutes. Add cinnamon and allspice. I would use mortar and pestle and crush seeds.
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Grill Roasted Pork Loin
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Category: Pork
Prep Time: Cook Time: Total Time:
3/4 c. salt
2.5 to 3 lb. boneless blade end pork loin roast
2 T. olive oil
1T. Coarse pepper or spice rub
Dissolve salt in 3 qt. water and submerge roast and refrigerate for 3 - 4 hours. Rinse roast and pat dry. Rub roast with oil and sprinkle on pepper or rub. Let stand for 1 hour at room temperature. If using wood, soak in water for 1 hour, drain and put in disposable aluminum pan. About 20 minutes before grilling, place wood chip pan on primary burner and turn all burners to high and preheat 15 minutes. Grill pork directly over fire until browned, about 2 minutes each side. Move loin to cool side of grill. Cook for 20 minutes with loin as close as possible to fire and internal temp reaches 140 degrees, 10 - 30 minutes longer. Transfer to cutting board and tent with foil for 15 minutes before cutting.
CHILI MUSTARD SPICE RUB:
2 t. chili powder
2 t. powdered mustard
1 t. cumin
1/2 t. cayenne
SWEET AND SAVORY SPICE RUB:
1 T. cumin seeds
1 1/2 t. coriander seeds
1 t. fennel seeds
1/2 t. cinnamon
1/4 t. allspice. Toast seeds for 2 minutes. Add cinnamon and allspice. I would use mortar and pestle and crush seeds.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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