This delicious and easy pork loin is enhanced with a thick crust of your choice of seasonings. The Dizzy Pig® rubs create the perfect flavor, crust and salt/sweet/spice balance. It is a pretty easy dish to cook, only takes a couple hours start to finish, and it is a hit with the kids and adults alike!
- Rinse the meat if you prefer, pat dry.
- Trim any funky looking protrusions and silver skin.
- Rub some oil all around the meat. This is not a necessary step, but it helps the rub adhere and melt.
- If desired wrap some bacon around the roast.***
- Dust the bacon with another dose of rub.
- Prepare your cooker for indirect at 350°F, or direct at 300°F.***
- Place roast on cooker.
- After 45 minutes the roasts looked great, and were not far from being done.
- It took a bit less than an hour to reach 143°F internal. 140-145°F is an ideal internal temp for tender and moist meat.
***Try Dizzy Dust for a traditional barbecue flavor, or Raging River for a sweet and savory treat. If you’re adventurous, Jamaican Firewalk will spice things up or Mediterranean-ish will give you a wonderful herb flavor!
*** I decided on a partial bacon wrap, so that some of the pork would have crust on it too. I think 3 pieces of bacon did the trick. A few toothpicks held everything in place nicely.
***Unlike a pork shoulder or ribs, a loin does better with higher temps, like oven roasting temps. Cooking indirect at 350°F is one good way to cook them, but here I opted for 300°F direct over the coals. It took a bit less than an hour to reach 143°F internal. 140-145°F is an ideal internal temp for tender and moist meat.