Spicy dry rubbed Pork loin
From grizzlybear 16 years ago
- 70 minutes to make
- Serves 46
One of the secrets to this highly seasoned roast is the "resting" time it sits in the refrigerator with its coat of spice and herb rub. Granulated onion and garlic are intensely flavored; you can substitute onion and garlic powder. Read more Serve this succulent roast with steamed green beans, sliced tomatoes and soft dinner rolls. See less
Ingredients
- 1 boneless pork loin (about 3 pounds) shopping list
- 2 tablespoons fresh sage, minced shopping list
- 2 teaspoons salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
- 2 teaspoons granulated garlic shopping list
- 1 1/2 teaspoons granulated onion shopping list
- 1/4 teaspoon ground red pepper shopping list
How to make it
- Pat pork loin dry with paper towels.
- In small dish thoroughly blend fresh sage with remaining spices.
- Rub mixture all over pork, turning to coat sides and ends.
- Wrap pork in plastic wrap and then in foil; refrigerate for a day or two.
- Prepare a medium-banked fire in a covered kettle-style grill.
- Place a drip pan filled with water opposite the fire bed.
- Remove pork from refrigerator, unwrap and place on grill over drip pan, grilling over indirect heat for an hour.
- Take the internal temperature of the roast after an hour; remove from grill when internal temperature reads 150 degrees F.
- Let roast stand for 15 minutes before slicing to serve.
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Reviewed by 1 people-
NICE RUB THERE GRIZZ THANK YOU
minitindel
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