Chili-Rubbed Pork Loin

By nlhartman

If you want to try making your own brine and mixing your own rub, this recipe is a good start!

Ingredients

• Brine:
• 1 pork-loin, 4-5 lbs.
• 1/2 c. salt
• 1/2 t. black pepper
• 4 crushed garlic cloves
• 3-4 c. water to cover
• Chili rub:
• 3 T. chili powder
• 1 T. cumin
• 1 t. coriander
• 1 t. garlic powder
• 1 T. salt
• 1/2 t. pepper
• 1/4 t. cayenne pepper
• 1 T. oregano
• 1/4 c. olive oil

Preparation

Step 1

1. In a large bowl, combine 1/2 c. salt, 1/2 t. pepper and crushed garlic. Add half of water to dissolve salt, then add pork loin and remaining water to cover it. Cover the bowl and marinate 3-4 hours in refrigerator.
2. In a small bowl, combine remaining spaces and mix thoroughly.
3. Remove pork from brine, rinse it, and pat it dry. Sprinkle spice rub over entire pork loin and add 1/4 c. olive oil. Coat pork loin with the oil and spice mix. Put in a large bowl, cover and marinate 3-4 hours, or overnight, in refrigerator.
4. Arrange coals on grill for indirect heat. Shape a "tray" of aluminum foil to catch drips.
5. Season grill with oil--Pam for Grilling ok; you can place the pork directly on the grill or use a special roasting pan designed for grilling. Cook 2-3 minutes then turn over and cook an additional 2-3 minutes, then turn over and cook an additional 2-3 minutes.
6. Cook for 20-30 minutes until the meat reaches an internal temperature of 155 degrees.
7. Remove from grill and allow to rest for 10 minutes before serving.