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Grilled Pork Loin with Brown Sugar and Mustard Rub

Serves 6 to 8

After I grilled with my first dry rub, I was hooked. I love the flavor that results from the mixture of the herbs and spices. I am having the best time trying different combinations on a variety of meats and poultry. This pork loin recipe is quick, other than marinating time, easy and a delicious example. On a cold or rainy day, it can be roasted in the oven. I know, because the first time I made it I discovered the grill was out of gas so I had to make a quick change of plans. I have listed the oven version in the notes below.


Place the brown sugar and mustard in a small bowl. Combine with the back of a spoon. Add the remaining dry ingredients, except for the salt, and combine well. Pat off excess moisture from the pork with a paper towel. Rub the dry ingredients all over the surface. (The brown sugar with clump at first, but will eventually melt as the pork sets.) Place in a baking dish and cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Check occasionally to spread the rub more evenly.

Heat a grill on high heat for indirect grilling. Place the pork, fat side down over direct heat and sear for about 3 minutes. Turn and sear the other side. Turn heat to medium and move pork to cool area of grill. Cover the grill and cook until pork is done, about 40 minutes depending on thickness and the grill, turning occasionally. The internal temperature should be 145° to 150° F. Place on a cutting surface and let rest for 10 minutes before slicing. Slice, serve and enjoy.

Notes: If making in oven, preheat to 350° F. Heat an ovenproof skillet or small roasting pan over high heat. Add about one tablespoon olive oil and heat. Place pork, fat side down in pan. Sear for about 2 minutes, then turn and sear the other side. Place in oven and roast until done as stated above, about 45 minutes.