I truly believe that whole, boneless pork loins are one of the best values for your money in the meat department, especially on weeks like this one when they are on sale at Brookshire’s.
They are so versatile and delicious, and I manage to get about four meals out of a whole, boneless loin.
This weekend, we’re grilling a cocoa and chile-rubbed pork loin, then I’ll use the leftovers as tacos later in the week.
The addition of cocoa powder to a rub might sound odd, but don’t forget that it’s not sweet until you add sugar to it for dessert purposes.
I love the savory blend of cocoa and chile. You do use a little sugar because that will caramelize beautifully on the grill, but it won’t make it taste like dessert, I promise.
Cocoa and Chile-Rubbed Pork Loin
1 whole boneless pork loin (about 2 1/2 lb)
2 tsp unsweetened cocoa powder
2 tsp ancho chile powder (or regular chili powder)
2 tsp light brown sugar
1 Tbs olive oil
sea salt and freshly ground black pepper, to taste
2 limes, halved
Mix together cocoa powder, ancho chile powder, brown sugar, salt and pepper. Rub pork loin with olive oil; rub with spice mixture. Grill on high heat on all sides until seared. Reduce heat and cook until pork reaches an internal temperature of 160° F. Remove from grill. Squeeze lime juice over pork loin. Let rest. Serve.
Nutritional Information: Calories Per Serving: 365, Calories from Fat: 195, Fat: 22 g (8 g Saturated Fat), Cholesterol: 113 mg, Sodium: 386 mg, Potassium: 623 mg, Carbohydrates: 2 g, Sugar: 1 g, Protein: 40 g
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