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Finally, we had the year's first grilling of an object larger than a London Broil. We've had a nice looking pork loin in the freezer for some time, and it just felt like the time to cook some pork again. The last time I blogged about pork loin I smoked it and attempted to shred it only to give up after maybe doing half of it...I was working too hard for my vittles. I decided to roast it instead, but on the grill.
I searched until I found a recipe that looked good (and was reviewed as such) and settled on it. I made some adjustments for preference and ingredient availability, so here is the complete ingredient list:
1 (4 pound) boneless pork top loin roast (single loin)
1 teaspoon olive oil
2 teaspoons brown sugar
2 teaspoons paprika
1 1/2 teaspoons garlic salt
1 teaspoon onion powder
1 teaspoon ground black pepper
1/2 teaspoon seasoned salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
I did not have any onion salt, so I substituted onion powder and seasoned salt. I also prefer brown sugar to regular sugar, for a more caramel-like, barbecued flavor. After brushing the loin with olive oil and applying the rub I wrapped it and let it marinate in the fridge for about 90 minutes before grilling.
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We roasted up some peppers and onions to enjoy with it, and cooked some corn on the cob.
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The meat was excellent! No sauce needed; marinating with the rub provided all the flavor it needed, just enough balance of sweet and spicy.
...and plenty left over for sam'iches!
5 comments:
Looks amazing.
My husband did the same thing yesterday, grilled a pork loin for dinner. It was my mom's birthday so the family came for dinner and they all agreed....a nice pork dinner to celebrate swine flu week. I don't eat meat, so I stuck to the side dishes, but I have to admit I was tempted to eat a bite just to prove a point.
(there's nothing I like better than grilled vegetables, they looked great on your grill!)
Dr. M - It was!
Nunly - We've been all about the roasted peppers lately. Your mission, should you choose to accept it, is to eat a cheeseburger next Good Friday.
Yeah, I did my bit to control the flu by eating a heaping pile of bacon for breakfast today.
Coming back to this post just to look at the pork loin again...
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