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  • Cumin-Paprika Grilled Pork Loin

    5 votes
    Cumin-Paprika Grilled Pork Loin
    Prep: 10 min Cook: 60 min Servings: 12
    by John Spottiswood
    300 recipes
    >
    This is a slightly spicy and really tasty pork rub. We served this at a large pool party this weekend and it was a big hit with the adults. The kids seemed to prefer a sweeter, Asian marinated pork loin that we also served. Personally, I preferred this one. The flavor of the rub just complemented the pork loin perfectly. I sprayed the roast with olive oil a few times, and turned it twice...once onto it's backside and then one more time onto one of the narrower sides.

    Ingredients

    • 1 (4 pound) boneless pork top loin roast (single loin)
    • 1 teaspoon olive oil
    • 2 teaspoons granulated sugar
    • 2 teaspoons paprika
    • 1 1/2 teaspoons onion salt
    • 1 1/2 teaspoons garlic salt
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground coriander

    Directions

    1. Place boneless pork loin on large cutting board; brush oil all over. Set aside. Meanwhile, mix together all of the dry rub seasonings in a small bowl. Rub over pork on all sides. Prepare grill to cook over direct and indirect heat. Place pork loin over medium-hot coals (direct heat) or on medium-hot (about 400 degrees F.) gas grill. Cook for 10 minutes on each side to brown. Move pork to area on grill over indirect heat. Cook, covered for 60-80 minutes at about 350-400 F or until internal temperature reaches 160 degrees F. On gas grill, move pork to one side of grill and turn gas down to low directly under the pork.

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    Reviews

    • Anita
      Anita
      This is a very good recipeŠµ
      • john
        john
        Excellent,My Grandchildren loved it.
        1 reply
        • John Spottiswood
          John Spottiswood
          Thanks for taking the time to review this John, and glad the grandkids enjoyed it!
        • Judit Gherghiteanu
          Judit Gherghiteanu
          i love paprika so i am trying all the times new reipes with paprika. thanks for sharing,

          Comments

          • Stephen Crout
            Stephen Crout
            Come on, John. Get with it about pork internal temperature. No more than 150 is it. Prefereably 145. Where are you coming from on this?

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