11.18.2010

FOOD CREATIONS: Doggy's Spice-Rubbed Loin

So I've been in denial about the onset of winter and continued to grill and ill and grill. I just can't get enough. So last night, despite a raw 40 degrees and rain, I had to fire up the grill. The question, what to throw on there?
In the freezer, a pork loin from Costco was begging to be thawed and grilled to a tender, juicy conclusion. So I obliged, but had to spice things up a bit. Enter a new creation - the sweet, spicy, savory Diggy Dogg Spice Rub. 



























Doggy Spice-Rubbed Grilled Pork Loin - The inspiration for this comes from a great dive in St. Louis called , Iron Barley . Their signature dish, the oak roast pork, has been featured on shows like Man Vs, Food  and Diners, Drive-Ins and Dives . It's delicious although when I had it this time it was a bit dry. So I wanted to go for something with great flavor cooked to a juicy level of doneness. Since I have never created a rub for pork before I was winging it. I didn't go out and buy ingredients, I just used what limited stuff we had in the kitchen. Here are the results. . .

Pork
2 pork loins (1 - 1.25 lb each)

Rub 
Brown Sugar - 1/2 cup
Granulated Sugar - 1/4 cup
Salt - 1 1/2 tablespoon
Pepper - 1 1/2 tablespoon
Herbs de Provence - 5 dashes
Ground Ginger - 1 tablespoon
Ground Sage - 3 dashes
Red Pepper Flake - 2 dashes
Paprika - 1 dash


Lightly coat pork loins in olive oil. Combine rub ingredients in bowl and mix thoroughly. Scoop a little less than 1/2 cup of rub and sprinkle it over the pork loins. Rub mixture into meat. Flip pork loins and repeat. Preheat grill on high getting it nice and hot. Put pork loins directly over heat and sear each side for about 2 minutes a side. Turn down grill to medium and place loins either on the upper rack above grill surface or to the side, not under direct heat. Grill for about 35-40 minutes turning loins every 10-12 minutes. Remove from heat and let sit 10 minutes before cutting. Enjoy. 


The result is a deliciously flavored perfectly done piece of meat. The sugars in the rub will caramelize while the pepper flake and paprika will add a little heat to balance things out.

4 comments:

  1. FYI Herbs de Provence has lavender in it. Know your herbs!!

    I can vouch for this dish - I say it gave Iron Barley a run for its money. Call Man vs. Food and tell him to come to our house! :)

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  2. نجار ابواب بالرياض نجار ابواب بالرياض
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    شركة تنظيف افران الغاز بالرياض شركة تنظيف افران الغاز بالرياض
    تركيب اثاث ايكيا بالرياض تركيب اثاث ايكيا بالرياض
    تركيب مكيفات بالرياض تركيب مكيفات بالرياض

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