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Rubbed and Grilled Pork Loin

Reviewed: Aug. 4, 2012
Just tried this recipe tonight. I got a good char on both the fat side and the trimmed side of the loin, but had to continue turning the loin, as the fat side rendered a lot of drippings onto the coals, and created flareups. After the twenty minutes of browning/charring, I wrapped it in foil, and set it on the indirect side of the grill. Temperature after browning was about 96 degrees F, and it climbed about one degree per 35 seconds, until about 130 degrees. At that point it raised about one degree per minute, and I pulled it from the grill at 145 degrees. I left it in the foil, and it continued to rise for about 15 minutes until it reached 160 degrees. I cut it very thin, maybe about one quarter inch, and kept the drippings (still in the foil) to create gravy and reserved some for dipping. Nothing like dipping your pork loin in its own rendered fat. Great recipe, everyone was very satisfied.
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