Rubbed and Grilled Pork Loin
Chef Chris Lily
Great to serve for your summer parties.
Ingredients
- 1 4 lb boneless pork top loin roast, (single loin)
- 1 tsp olive oil
- Dry Rub Seasoning2 tsp sugar
- 2 tsp paprika
- 1 1/2 tsp onion salt
- 1 1/2 tsp garlic salt
- 1 tsp ground black pepper
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
Directions
- Place boneless pork loin on large cutting board or platter; brush oil over all sides. Set aside. Meanwhile, stir together dry rub seasoning. Rub over pork to cover. Prepare charcoal grill to cook over direct and indirect heat. Place pork loin over medium-hot coals (direct heat) or on medium-hot (about 400° F.) gas grill. Cook for 10 minutes on each side to brown. Move pork to area on grill over indirect heat. Cook, covered for 70-90 minutes or until internal temperature on a thermometer reads 150° F. Remove roast from heat; let rest until temperature reaches 160° F, about 10 minutes.
- On gas grill, move pork to one side of grill; turn off the gas directly under the pork. Leave the rest of the grill on medium heat. Cook, covered for 70 to 90 minutes or until internal temperature on a thermometer reads 150° F. Remove roast from oven; let rest until temperature reaches 160° F, about 10 minutes.
- Serve with your favorite sauce.
Recipe courtesy of the National Pork Board
Serving Suggestion: Serve with traditional side dishes like potato salad, coleslaw, and cold watermelon.
Nutrition Facts
Calories 167
Calories from Fat 57 (34%)
(10%)Total Fat 6g
(11%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
(21%)Cholesterol 62mg
(10%)Sodium 245mg
(14%)Potassium 489mg
Total Carbohydrate 1g
(1%)Dietary Fiber 0g
Sugars 1g
Sugar Alcohols 0g
(50%)Protein 25g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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