Juicy, flavorful pork loin goes south of the border with a smoky rub of Spanish paprika and cumin. This affordable cut is perfect for serving a crowd at your next summer barbecue.
Prep Time:1 Hour & 5 Minutes
Cook Time:2 Hour & 30 Minutes
Total Time:2 Hours & 35 Minutes
4 lb pork roast
2 tsp smoked paprika
1 tsp salt
2 tsp garlic powder
2 tsp onion powder
1 tsp Mexican oregano
1 tsp cumin
In a small bowl, mix the spices together with the salt. Rub liberally onto the pork tenderloin, covering every surface. Don’t be afraid to get in there and really rub it in! They don’t call it a “rub” for nothing! Let the meat rest for at least an hour before cooking, or overnight. Meanwhile, preheat the grill.
Place spiced pork loin over indirect heat. (That means the burners are on elsewhere in the grill, not directly under the meat. ) Cook the meat at 325 F until the internal temperature is 145 F, turning every 15-30 minutes, starting with the fat side down to get a nice sear.
Remove after approximately 90 minutes, or when the internal temperature reaches 145 with an instant-read thermometer. Tent the pork loin with foil and allow to rest at least 10 minutes before slicing and serving.