FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | Recipes | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_&_Tours | Food_Trivia_Quizzes | Food_Poems | Free_Magazines | Food_Festivals_&_Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
& COOKING CLASSES
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
• One 4 to 5-pound boneless pork top loin roast (single loin)
• 1 teaspoon olive oil
DRY RUB SEASONING
• 2 teaspoons granulated sugar
• 2 teaspoons paprika
• 1½ teaspoons onion salt
• 1½ teaspoons garlic salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
Place boneless pork loin on large cutting board or platter; brush oil over all sides. Set aside.
Meanwhile, stir together dry rub seasoning. Rub over pork to cover.
Prepare charcoal 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 70-90 minutes or until internal temperature reaches 160 degrees F.
On gas grill, move pork to one side of grill; turn off the gas directly under the pork. Leave the rest of the grill on medium heat. Cook, covered for 70 to 90 minutes or until internal temperature reaches 160 degrees F.
Serve with your favorite sauce.
Chris Lily from Big Bob Gibson Bar-B-Q in Decatur, Alabama creates an easy grilled roast. Great to serve for your summer parties. Serve with traditional side dishes like potato salad, coleslaw and cold watermelon
Nutrition Facts (Nutritionals based on 10 servings roast)
Calories 234 calories; Protein 35 grams; Fat 8 grams; Sodium 469 milligrams; Cholesterol 90 milligrams; Saturated Fat 3 grams; Carbohydrates 1 grams; Fiber 0 grams
Recipe by Chef Chris Lily. Recipe and photo courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.