Grilled Pork Loin (Whole) - Grilled or Baked in oven easy, fast prep time.
Has Cinnamon, Paprika, Brown Sugar, Red Pepper on outside with a lemon pepper taste inside.
Looks and smells great, before and after cooking and will definitely impress your family and guests.
Leftovers reheat without a loss in tenderness or consistency.
For tenderloins - use 1/2 of the recipe and stack 1 on top of the other instead of splitting the top of a large whole pork loin.
Combine (OUTER) spice rub ingredients together in a small bowl
Rinse Loin(s) in cold water
Cut off sinew on whole loin (will not soften after cooking and will be tough) and fat (a little is fine if left on outside
Lay out tinfoil and lightly grease with Butter ((preferred) or margarine or olive oil
Pat tenderloins dry with paper towels. Place on a foil and drizzle with Butter ((preferred) or margarine or olive oil, rub oil into all sides of loin.
Coat loin(s on all sides with spice rub.
*NOTE: if there are tenderloins or 2 pieces in loin, place together and only coat the outer of the 2 loins and follow instructions for 2 piece loins below
- For single whole loin - in top center cut loin about 1/3 way down toward center length wise and lay lemon slices, black pepper, garlic and rosemary in cut , then tightly wrap up the loin closing the cut on top , rewrap again with tinfoil and refrigerate at least an hour (longer is better)
- For 2 piece loins - lay lemon slices, black pepper, garlic and rosemary in uncoated section that is between loins, then tightly wrap up the loin sandwiching the inner rub between them, rewrap again with tinfoil and refrigerate at least an hour (longer is better)
Cover with plastic wrap and refrigerate for at least 1 hour or for several hours.
Place on hot grill over direct heat 5 minutes per side to sear meat and caramelize outer rub.
Move to indirect heat, close grill lid and continue cooking at about 370 F (or medium heat - lower temps are fine, but take longer with the same end results) until loin reaches 140 degrees on a meat thermometer.
After meat is removed from grill - internal temp will continue to rise. It keeps cooking.
(If run to 160F - meat will be tougher and dry)
Remove from grill.
Cover with foil tent (with meat still wrapped up in foil) and let rest for 10 - 15 minutes minutes before slicing.
I personally use a small cooler for the meat to set, but foil tent works great.
With foil wrapped loin - place in preheated oven at 375F and bake until internal temp is 140F
Remove from oven, and place foil tent over loin(s) and let rest for 10 - 15 minutes before slicing.
Hope you enjoy this recipe, I have served it to many people with many different palates and all like this unusual twist to boring whole pork loin, and it is cheap to make and feeds a large family.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (3g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.8mg||0 %|
|Potassium 3.7mg||0 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.7g|
|Protein 0g||0 %|
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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: 10
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