Grilled Pork Loin

While grilling isn’t an everyday occurrence in TX in January, we do take advantage of it when we can! We recently had a warm weekend, so it was perfect for some slow-cooked grilled pork.

This is one of our favorites to grill over charcoal – I think it’s easier to do the hot-side vs cool-side of the grill using charcoal, but use a gas or propane grill if that’s all you’ve got! Enjoy!

Grilled pork loin

Grilled Pork Loin
A Karen Original
Serves 8

3 lb pork loin, most fat removed (just a bit left on top – it will cook off during grilling)
2 Tbsp Chupacabra rub (or your favorite seasoning)

Prepare charcoal grill, preferably using a chimney. Once coals are hot, dump into grill on one side only (for direct vs indirect heat).

Prepare pork. Rub about 2 Tbsp rub all over the meat. Place meat fat-side down over the hot side of the grill. Cover and grill for about 5 minutes.

Flip meat over to the non-fat side, and place over the cool side of the grill. Cover and grill for about 1 hour, or until the internal temperature reaches 145 degrees.

Remove meat from grill, and rest for at least 10-15 minutes before slicing.
Grilled pork loin - pre-slice

Nutritional info:
Calories: 314.7
Total Fat: 18.4 g
Cholesterol: 98.7 mg
Sodium: 613.1 mg
Total Carbs: 0.0 g
Dietary Fiber: 0.0 g
Protein: 34.7 g


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