Rubbed and Grilled Pork
by Betty Douglass
You will always find the best fresh pork products right here at Bennett’s Creek Farm Market & Deli. If you are planning an outdoor cookout, this is a great recipe for an entree to grill, instructions for charcoal or gas grilling.
- One 4- to 5-pound boneless pork top loin roast
- 1tsp. olive oil
Dry Rub Seasoning
- 2 tsp. granulated sugar
- 2 tsp. paprika
- 1-1/2 tsp. onion salt
- 1-1/2 tsp. garlic salt
- 1 tsp. ground black pepper
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
Place boneless loin on a large cutting board or platter; brush olive oil over all sides. Set aside. Meanwhile, stir together dry rub seasoning. Rub over pork to cover.
Prepare charcoal grill to cook over direct heat and indirect heat.
Place pork loin over medium-hot coals (direct heat) or on medium-hot (about 400 degrees) gas grill.
Cook for 10 minutes on each sided to brown.
For charcoal: Move pork to area on grill over indirect heat.
On gas grill: move pork to one side of grill; turn off gas directly under the pork. Leave the rest of grill on medium heat.
Cook covered for 70 to 90 minutes or until internal temperature reaches 160 degrees. Serve with your favorite sauce; there are dozens to choose from at Bennett’s Creek Farm Market & Deli.
Makes 10 to 16 servings.