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Spicy dry-rubbed grilled pork loin
Servings
8, with leftovers
Ingredients
1 duBreton pork loin center roast boneless 1,2 kg (about 3 pounds)
30 ml (2 tbsp.) fresh sage, minced
10 ml (2 tsp.) salt
10 ml (2 tsp.) freshly ground black pepper
10 ml (2 tsp.) granulated garlic
8 ml (1 1/2 tsp.) granulated onion
1 ml (1/4 tsp.) ground red pepper
30 ml (2 tbsp.) fresh sage, minced
10 ml (2 tsp.) salt
10 ml (2 tsp.) freshly ground black pepper
10 ml (2 tsp.) granulated garlic
8 ml (1 1/2 tsp.) granulated onion
1 ml (1/4 tsp.) ground red pepper
- 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 70°C (150°F).
- Let roast stand for 15 minutes before slicing to serve.
Nutrient analysis per three-ounce serving: 169 calories, 23 g protein, 0.8 g carbohydrates, 8 g total fat, 3 g saturated fat, 64 mg cholesterol, 433 mg sodium, 42% calories from fat, 2% calories from carbohydrates
