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- 2½ - 3 lb boneless lean pork loin roast
- 4 teaspoon nsa chili powder (Williams has a good one)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
The night before you are planning to grill cut your pork loin in half. Mix chili powder, oregano, garlic powder, onion powder, and cumin. Rub spice mixture onto all sides of both pieces of pork and coat well. Cover and refrigerate until use (at least 2 hours but overnight is so much better).
Grill, covered over indirect heat (BMOS Note: see owner’s manual on your grill for instructions on indirect grilling method or try Googling the subject.) for 1 to 1½ hours or until meat thermometer reads 160 degrees. Let stand 10 minutes before slicing.
This is a really great recipe. The spice mixture is also really great to rub onto lean pork chops or chicken breast to grill. The leftovers reheat very well.
Compatible with Body Type:
Morning Snack D-E
Afternoon Snack D-E
This Recipe Contains: Protein C