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Add a photoThis is a slightly spicy and really tasty pork rub. We served this at a large pool party this weekend and it was a big hit with the adults. The kids seemed to prefer a sweeter, Asian marinated pork loin that we also served. Personally, I preferred this one. The flavor of the rub just complemented the pork loin perfectly. I sprayed the roast with olive oil a few times, and turned it twice...once onto it's backside and then one more time onto one of the narrower sides.
Ingredients
- 1 (4 pound) boneless pork top loin roast (single loin)
- 1 teaspoon olive oil
- 2 teaspoons granulated sugar
- 2 teaspoons paprika
- 1 1/2 teaspoons onion salt
- 1 1/2 teaspoons garlic salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
Directions
- Place boneless pork loin on large cutting board; brush oil all over. Set aside. Meanwhile, mix together all of the dry rub seasonings in a small bowl. Rub over pork on all sides. Prepare grill to cook over direct and indirect heat. Place pork loin over medium-hot coals (direct heat) or on medium-hot (about 400 degrees F.) gas grill. Cook for 10 minutes on each side to brown. Move pork to area on grill over indirect heat. Cook, covered for 60-80 minutes at about 350-400 F or until internal temperature reaches 160 degrees F. On gas grill, move pork to one side of grill and turn gas down to low directly under the pork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 12 servings | |
| Calories 179 | |
| Calories from Fat 51 | 28% |
| Total Fat 5.65g | 7% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.03g | |
| Cholesterol 80mg | 27% |
| Sodium 73mg | 3% |
| Potassium 521mg | 15% |
| Total Carbs 1.79g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.05g | 1% |
| Protein 28.67g | 46% |
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Reviews
August 7, 2011
i love paprika so i am trying all the times new reipes with paprika. thanks for sharing,I've cooked/tasted this recipe!
Comments
July 7, 2011Come on, John. Get with it about pork internal temperature. No more than 150 is it. Prefereably 145. Where are you coming from on this?
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