This is one of those recipes that my family flat-out refused to try once they saw the ingredients I was working with. I can see where they were coming from though, this ginger and garlic pork rub contains what might seem like an unusual cast of ingredient characters. Luckily for me though, my kids are always willing to give a new dish a try and they loved this one.
I used this rub on a grilled pork loin and it turned out amazing. I am betting that it is great on any cut of pork and probably even makes a mean grilled chicken breast. Give it a try and let me know.
Grilled Ginger and Garlic Rubbed Pork Loin
- 1 pork loin roast, about 2 pounds
- 1 tablespoon ground ginger
- 1 tablespoon garlic powder
- 1 teaspoon Kosher salt
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1 teaspoon paprika
- 1/4 teaspoon ground cinnamon
- 2 teaspoon packed light brown sugar
- Using a sharp knife, remove the layer of fat and all of the silver skin from the pork loin. The silver skin is usually a thin membrane right under the fat (hint, it is silver in color). If not removed, it can make the meat tough due to it's tendency to turn to what seems like leather when cooked.
- Preheat your grill to medium high, indirect heat. Once we get a nice sear over the hot part of the grill, we are going to want to move it to a cool side and use the grill as an oven to grill the pork loin to doneness.
- Combine all of the dry rub ingredients in a bowl. Be sure to break up that brown sugar, it can be kind of a pain to get it to play well with the other ingredients.
- Rub the pork loin all over with a generous amount of the rub.
- Place the pork tenderloin on the hot part of the grill so we can get some great, caramelized grill marks.
- Continue to grill the pork loin on all sides, with the grill lid closed, until you get the desired caramelization (see photo above).
- Move the pork loin over to the indirect heat side of the grill (no flame directly underneath the pork loin) and close the lid. I like to get my grill up to around 400 degrees for this step.
- Continue to cook the pork loin over indirect heat (lid closed!) until a meat thermometer inserted in the middle of the grilled pork reads 135 degrees. This is a good time to use your remote meat thermometer so you don't have to open the lid and let the heat out to check the meat.
- Remove the pork loin from the grill and cover loosely with a sheet of aluminum foil for 10 minutes to let the pork "rest" before carving.
- Carve your grilled pork loin thinly and enjoy! Don't forget your veggies.