Combine all ingredients.
Rub surface of pork with mixture, roast over indirect heat to internal temperature of 140-150 degrees - use a meat thermometer.
Let roast or chops rest for 5 minutes before serving.
Use only amount needed to cover loin. Store remaining amount in an airtight container.
Single batch (as made above) will do 10-15 pounds of pork loin.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (809g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 92 (3%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 3g|
|Cholesterol 0mg||0 %|
|Sodium 14695.4mg||507 %|
|Potassium 1700.1mg||45 %|
|Total Carbohydrate 720.7g||212 %|
|Dietary Fiber 14.7g||59 %|
|Sugars, other 706g|
|Protein 14.9g||21 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2900
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