Grilled Rubbed Pork Recipes

EASY GRILLED PORK LOIN WITH SUGAR AND SPICE RUB AND GRILLED PEACHES

Steps:

• Using an outdoor grill, heat it to medium heat. While grill is heating, mix together your rub. In a small bowl, mix together the sugar, chili powder, cumin, salt, pepper and oil. Stir until everything is wet and it becomes a paste. Pat dry the pork loin with paper towels. On a pan, cover the pork with the rub on all sides. Prepare peaches by slicing in half and removing the pit.
• Before putting the pork down on the hot grill, add a little oil or non-stick grilling spray to the grill grates. Grill the pork loin, on each side for approximately 10 minutes, or until internal temp of the pork reaches 145 degrees. (FYI - this is a new recommendation for pork, versus the old school 160.) Slightly pink is okay. The peaches only need 10 minutes to cook on the grill, so hold off putting them on until you flip the pork loin for its second side. Place peaches cut side down on the grill and remove after 10 minutes.
• After the pork is done grilling, let it rest for 3-5 minutes to seal in the juices before cutting. Serve with the grilled peaches.

GRILLED DRY-RUBBED PORK

Steps:

• Preheat a grill to medium high. Cook the bacon in a Dutch oven or large pot over medium-high heat, stirring occasionally, until slightly browned and crisp, 5 minutes. Add the scallion whites. Cook, stirring occasionally, until lightly browned and softened, about 2 minutes.
• Stir in 2 cups water, the peas, collard greens, barbecue sauce, mustard and 1/4 cup brown sugar. Season with salt and pepper. Bring to a simmer, then reduce the heat to medium low. Cook, stirring occasionally, until thickened and the peas are tender, 20 minutes. Season with more salt and pepper; keep warm over low heat.
• Meanwhile, combine the remaining 1 tablespoon brown sugar, the paprika, garlic powder and 1 teaspoon each salt and pepper in a small bowl. Rub the pork chops all over with the spice mixture.
• Brush the grill grates with vegetable oil. Grill the pork until marked and just cooked through, 3 to 4 minutes per side. Serve the peas on the side, topped with the scallion greens.

GRILLED PORK TENDERLOIN WITH SPICE RUB

Steps:

• In a small bowl, combine brown sugar, smoked paprika, kosher salt, chili powder, onion powder and garlic powder.
• Trim the pork tenderloin of any excess fat and silverskin. Pat the pork dry, and then rub the spice mixture all over the meat.
• Allow pork to sit at room temperature while preparing the grill.
• Preheat grill to medium heat and brush the grates with vegetable oil (to prevent sticking).
• Place pork on the grill. Close the grill and cook 15-18 minutes, turning every few minutes to ensure even cooking. The meat is done when it reaches an internal temperature of 140-145 degrees F. You can baste with the barbecue sauce during the final 1-2 minutes, or just serve warm barbecue sauce alongside the pork for dipping.
• Remove the tenderloin to a cutting board and allow the meat to rest for about 5-10 minutes before slicing and serving.

SLOW GRILLED ANCHO RUBBED PORK

Steps:

• For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine. (Reserve some to sprinkle on the corn.)
• For the pork: Rub the spice mix into the pork and set aside for 1 hour while you prepare the grill. (You can marinate the pork longer under refrigeration, just make sure to bring it to room temperature before cooking it.) Light the coals in a barbecue grill with a cover. When the coals are hot, push them to 1 side of the grill. Rub the pork with some olive oil and season it liberally with salt. Put the pork on the grill away from the coals and place a drip pan underneath the meat. Close the cover and cook, maintaining a medium low temperature, for about 4 to 6 hours, or until the meat shreds easily. Turn the meat occasionally and baste with the drippings.
• For the drizzling sauce: Combine all ingredients in a blender and puree until smooth; taste and season with salt and pepper. Drizzle over the shredded pork.

GRILLED PORK RUB

Steps:

• Mix seasonings in small bowl. Coat pork evenly with the rub. Refrigerate 30 minutes or up to 3 hours for extra flavor.
• Grill over medium heat 25 to 30 minutes or until desired doneness, turning occasionally.
• Let pork stand 5 minutes before cutting into thin slices.

SPICE-RUBBED GRILL PORK CHOPS

Steps:

• Heat a grill to medium-high heat and brush the grill grates with olive oil.
• Whisk together 1 1/2 teaspoons salt, 1 teaspoon pepper, cumin and allspice in a small bowl. Sprinkle the pork chops with the rub. Grill the pork chops on each side 6 to 7 minutes, for a total of 12 to 14 minutes. Remove the chops to a plate and tent with foil.
• In a small saucepan, melt the butter. Once the butter starts to foam, add the shallot and saute until tender. Add the flour and stir until pasty. Stir in the pomegranate juice, beef stock, red wine vinegar and raspberry preserves. Bring to a simmer while stirring. The sauce will thicken when it begins to simmer. Taste and then season with salt and pepper.
• Serve the pork chops over the rice with sauce ladled over top. Garnish with fresh pomegranate seeds.

DRY-RUB GRILLED PORK CHOPS OVER CANNELLINI GREENS

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender 4-5 minutes. Add garlic; cook 1 minute longer. Stir in beans, artichokes, olives, wine, broth, salt. paprika and pepper. Bring to a boil; reduce heat. Simmer until liquid is almost evaporated, 12-15 minutes., Meanwhile, sprinkle chops with Greek seasoning. Grill pork chops over medium heat until a thermometer reads 145°, 6-8 minutes on each side. Let stand 5 minutes before serving., Stir spinach into bean mixture; cook and stir until wilted, 2-3 minutes. Serve with pork.

GRILLED CHILI-RUBBED PORK TENDERLOIN

Steps:

• Heat gas or charcoal grill. In small bowl, mix all ingredients except pork and oil. Brush pork with oil. Rub and press spice mixture on all sides of pork.
• Place pork on grill. Cover grill; cook over medium heat 17 to 20 minutes, turning several times, until pork has slight blush of pink in center and meat thermometer inserted in center reads 155°F. Cover pork; let stand about 5 minutes or until thermometer reads 160°F. Cut pork into slices.

GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB

Steps:

• Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
• Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
• Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
• Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
• While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
• When the grill is ready, lightly spray chops with avocado oil spray.
• Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

GRILLED PORK RUB

Steps:

• Mix seasonings in small bowl. Coat pork evenly with the rub. Refrigerate 30 minutes or up to 3 hours for extra flavor.
• Grill over medium heat 25 to 30 minutes or until desired doneness, turning occasionally.
• Let pork stand 5 minutes before cutting into thin slices.
• Test Kitchen Tip: Pork loin roast or baby back ribs can also be prepared with the rub.