3 pounds worth of pork loin, preferably two 1.5 pound pork loins.
- 2 tablespoons brown sugar
- 1 teaspoon paprika
- 1 dash cayenne
- 1 tablespoon yellow mustard
- 6 cloves of garlic, finely chopped
- 1/2 cup Italian parsley, finely chopped
- 1/2 cup summer savory, finely chopped
- 2 limes, juiced & zested
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Combine everything (except for the meat) in a medium bowl.
- Apply rub to pork loin(s) and allow meat to marinate in 9 by 13 baking dish.
- Wait at least 1 hour. If you have more time, wait 8 hours.
- Preheat oven to 375 degrees fahrenheit.
- In a cast iron skillet, brown pork loin(s) for 2-3 minutes on each side.
- Transfer meat back to baking dish.
- Roast in oven until internal temperature reads 145 degrees fahrenheit (about 35 minutes).
- Transfer cooked roast to cutting board.
- Tent roast with aluminum foil.
- Rest for 10 minutes.
- Slice roast & serve.
- Pre-heat grill by turning all burners to high, 10 to 15 minutes.
- Place meat on grill, close lid.
- Wait 7 minutes.
- Turn meat, close lid.
- Wait 6 minutes.
- Turn off half of the burners, move meat to "cold" part of grill, close lid.
- Wait 5 minutes.
- Check pork loin(s). Internal temperature should read 145 degrees fahrenheit.
- If meat is not 145 degrees fahrenheit, keep meat on "cold" side, close lid & check periodically.
- Transfer cooked roast to cutting board.
- Tent roast with aluminum foil.
- Rest for 10 minutes.
- Slice meat & serve.