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.
Instructions seemed simple enough. The grill is simple enough. Count on me to complicate shit. Temp was around 400°F when I put the loin on, with the fattier of the two sides on the grill itself. I resolved to check it every couple of minutes and at the first check I noticed the temp had gone up so I adjusted the flame
We roasted up some peppers and onions to enjoy with it, and cooked some corn on the cob.
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!