Why Roast Pork When You Can Grill It?


I don’t know about where you live but in the Midwest it’s been one helluva hot summer. The last thing I want to think about is firing up the oven. But what if you have large cuts of meat in the freezer taking up the space you need for freezing this summer’s produce?

Some cuts don’t fare well cooked with dry heat, but let me tell you about the roast pork we had last night. I found this online recipe called Rubbed and Grilled Pork LoinBill and I are big fans of a rub when it comes to grilling because many barbecue sauces contain corn syrup. Besides, I think sauces are messy. We use similar rubs to the one in this recipe for our grilled pork steaks and ribeyes. What they all have in common is paprika, salt, and pepper. For pork, it’s nice to throw in some cumin, sugar, and spice, such as chili powder. But the main thing about all these recipes is that they’re easy.

Here’s our 4-pound pork loin that we got in our meat order from Lubbers Farm.

The recipe calls for a boneless roast but I couldn’t tell if there was a bone in this when I pulled it out of the freezer, so I just followed the standard rule to cook it longer with a bone in, and used my trusty digital meat thermometer to check the temperature.

The rub consists of sugar, paprika, onion salt, garlic salt, ground black pepper, chili powder, cumin, and coriander.

You just rub olive oil all over the meat, then rub in the spice mixture on all sides.

After preheating the gas grill to around 400 degrees F, we browned the meat on both sides for about 5 minutes each (shorter time than the recipe calls for since pastured pork is leaner and requires less cooking time than factory farmed meat).

Then we turned off the center burner and kept the temperature around 350F, grilling the meat for about 60 minutes.


In retrospect, I would probably lower the temperature to about 300 and cook it slightly longer so you don’t risk drying out the meat.

After taking the meat off the grill we let it rest (covered in foil) for about ten minutes.

Sticking with the easy theme, I sautéed some onions, carrots, and green beans from the Holland Farmers Market in olive oil to serve with the meat, along with what we call a “melange:” white rice cooked with chopped onion and celery.

As the meat cooked we enjoyed some wine on the patio—a fabulous way to spend a Sunday evening.

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4 responses to “Why Roast Pork When You Can Grill It?

  1. Lisa L Walker

    Marcia — this sounds wonderful — I’m going to try it soon!

  2. A Table in the Sun

    I totally agree that cumin is great with pork. Thanks for the rub ramblings.

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