This recipe is from a Restaurant in Chicago. If you like Peppered Pork
Like our family you will enjoy this. It is not hot (no cayenne) and the
spices come through well. I would not smoke this just grill it!
I usually buy a whole loin, cut it in 1/2 and do the smaller one more
conventionally for those who prefer fewer spices.
Boneless Pork Loin Roast with Herbed Pepper Rub
I (3-pound) boneless pork loin roast
2 tablespoons cracked black pepper
2 tablespoons grated Parmesan cheese
2 teaspoons dried basil
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
Pat pork dry with paper towel. In small bowl,
combine all rub ingredients well and apply to
all surfaces of the pork roast. Place loin on the
grill rack (medium-heat-indirect) for 1.5 hours,
or until internal temperature, measured with a meat
thermometer, registers 165 degrees. Remove
from grill and let rest
for 5 to 10 minutes before slicing to serve.
Illini
Like our family you will enjoy this. It is not hot (no cayenne) and the
spices come through well. I would not smoke this just grill it!
I usually buy a whole loin, cut it in 1/2 and do the smaller one more
conventionally for those who prefer fewer spices.
Boneless Pork Loin Roast with Herbed Pepper Rub
I (3-pound) boneless pork loin roast
2 tablespoons cracked black pepper
2 tablespoons grated Parmesan cheese
2 teaspoons dried basil
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
Pat pork dry with paper towel. In small bowl,
combine all rub ingredients well and apply to
all surfaces of the pork roast. Place loin on the
grill rack (medium-heat-indirect) for 1.5 hours,
or until internal temperature, measured with a meat
thermometer, registers 165 degrees. Remove
from grill and let rest
for 5 to 10 minutes before slicing to serve.
Illini
