Pork loin on the bone

Votes: 1

Time: 2 hours 20 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 188, total fat 6 G., saturated fats 1 G., proteins 7 G., carbohydrates 30 G., fiber 5 G., cholesterol 12 mg, sodium 327 mg, sugar 18 G.

Bone-in pork loin is grilled until crispy, then, once cooled slightly, rubbed with a spice mixture and slowly roasted over indirect heat. Sprinkle the loin with a mixture of lime juice and sugar every 15 minutes to ensure the meat is juicy and tender, with a beautiful, savory crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 pork loin on the bone weighing 2.7-3.5 kg.
Olive oil for greasing
1/3 cup Dijon mustard
1/4 cup chili powder
2 tbsp. l. ground cumin
2 tbsp garlic powder
2 tbsp smoked or hot Hungarian paprika
2 tbsp onion powder
2 tablespoons ground turmeric
1 tbsp coarse salt
2 tsp freshly ground black pepper
1 cup of warm water
0.5 cups of sugar
1/4 cup freshly squeezed lime juice

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat grill to 220°C for indirect heat.
Brush the pork loin with oil on all sides and grill over direct heat for about 15 minutes. Let it cool slightly until you can handle it, then brush it with mustard on all sides.

In a medium bowl, combine chili powder, cumin, garlic powder, paprika, onion powder, turmeric, salt, and black pepper. Rub the spice mixture evenly over the pork on all sides.
Place the pork, ribs side down, in the indirect heat of the grill. Reduce grill temperature to 175°C.
In a small bowl, combine warm water, sugar, and lime juice until the sugar is completely dissolved. Using a brush or spray bottle, brush or spray the pork throughout the roasting process, starting after 20 minutes and continuing every 15 minutes until done.
Remove from the grill when a thermometer inserted into the center of the meat (away from the bone) reads 145-150°F (63-65°C), about 1.5 hours total. Remove the pork from the grill, cover loosely with foil, and let rest for 15-20 minutes before slicing and serving.

Categories:

recipe / Backyard Recipes / Summer dishes / Calorie content of prepared meals / Main courses / Meat / Grill, barbecue / Easy Grill Recipes / Grilled pork loin / Grilled meat / Food Network - recipes