Sunday, November 9, 2014

Grilled Chili Spiced Pork Loin

I usually don't like making a large cut of meat and prefer grilling an array of vegetables such as grilled cauliflower or kale. But sometimes, you can't beat the convenience of cooking a large cut and using it in multiple ways during the week.

I'm not a big fan of beef roast and find them somewhat limiting in terms of the flavor profiles that you can use in a marinade or spice rub. Instead, I prefer a turkey breast or a pork loin.

I tend to use a basic barbecue rub. The meat stands up on its own and with this rub, can be used in tacos, a dirty rice, or a sandwich later in the week.


  • 3-4 lb Pork Loin
  • 4 tablespoons of ancho chili powder
  • 2 tablespoons of smoked paprika
  • 2 tablespoons of granulated garlic
  • 2 tablespoons of ground cumin
  • 1 tablespoon each of salt, chipotle pepper powder, and coriander
  • Soaked wood chips


Mix together the spice rub and spread generously over the meat. Wrap tightly with plastic wrap and refrigerate 6 hours or overnight. I like doing this last thing in the evening so that it is ready to bbq anytime then next day.

I use a gas grill and set it up for indirect cooking with one site heated for the wood chips and the other side for the meat. I put the soaked wood chips in a low aluminum pan, cover it with foil, and puncture holes it. I place this on the heated side of the grill. I fill a second pan with water and place it underneath the grill on the non-heated side. Use a remote meat thermometer and insert the probe into the center of the meat. The grill burner should be on low and once I start seeing smoke, I put in the pork.

Every 30-45 minutes add wood chips to the pan and rotate the meat.

Don't ask me how long to cook it. On the grill, it will depend on the grill temperature, the size of the meat, and the location of the meat relative to the flame. Guidelines now require pork to cook to 145F, so I just monitor the thermometer and wait till the meat is ready.

Let the meat settle in a covered pan for 15-20 minutes before slicing.

For Technologists

As I said a BBQ pork roast can be used in a lot of different ways. It is an "agile platform" for many other recipes that require a spicy protein.

Technologists also need agile platforms to develop new products and applications. What is an agile platform? It is fast and easy to learn, built on standards, has an open and extendable architecture and other features that you can read about in Top Ten Attributes of Agile Platforms.

Other great recipes:

Check this one out for Aromatic Pork Belly Lo Mein


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