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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.

Reviews & Comments 1

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    " It was excellent "
    minitindel ate it and said...
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