Chili Garlic Pork Loin
Prep
20m
Cook
1h
| Category: | Breakfast & Brunch |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Roast
| 1 3 pound boneless double pork loin roast |
| 4 large cloves garlic, quarted |
| Kosher salt and black pepper |
Rub
| 2 bulbs roasted garlic |
| 1 Tbs kosher salt |
| 2 tsp ground ancho chili |
| 2 tsp chipotle chili, dried and flakes |
| 1 tsp ground cumin |
| 2 tsp brown sugar |
| 1 tsp olive oil |
Chili Garlic Pork Loin Directions
- Squeeze the roasted garlic pulp from each clove onto a bowl.
- Add salt, ground and flakes chilis, cumin, brown sugar, and oliv oil and make a wet rub.
- Poke holes into the pork loin and insert 1/4 of a garlic clove into each.
- Massage the wet rub into the meat. This should be done ahead of time and refrigerate overnight for best flavor results.
- Start the grill, mounding the hot coal bed to one side.
- Before putting themeat on the grill, season the meat well with sald and pepper from a mill.
- Place themeat right on top of the coals and sear for 3 minutes, making sure to coat themeat with any of the coating that may have fallen off and onto the plate.
- Sear the remaining sides for 2 minutes each.
- Push the meat to the other side of the gril, away from the coals.
- Replace the lid of the grill and adjust the heat to 325° to 350° inside.
- Roast for anhour making sure the roast reaches an internal temperature of 150°
- Remove the roast and let rest for 15 mnutes before serving.
Nutrition facts
Per Serving
| Kcal: | 434 kcal |
| Fibers (g): | 1.8g |
| Sodium (mg): | 1559mg |
| Carbs: | 8g |
| Sugar (g): | 1.8g |
| Fat: | 15.3g |
| Saturated fat (g): | 4.5g |
| Cholesterol: | 179mg |
| Proteins: | 62.8g |
