Grilled Spice-Rubbed Pork Loin

Pork loin does not get the attention it deserves from grillers because it needs to be finished in the oven. Don’t let that extra step deter you. The fact that the loin comes off the grill frees up space for items like our flatbread. Saad uses Spring Hill Farms, a wonderful local producer of high quality pork. Our test chef used Millers Livestock, one of their Farm to Fork vendors.

  • 2 pounds boneless pork loin
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup ground cumin
  • 1/4 cup ground coriander
  • 1/4 cup ground sumac
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1/2 tablespoon brown sugar

Score the fat on the loin. Combine dry ingredients and rub thoroughly over loin. Refrigerate for several hours. Before grilling remove from refrigerator and allow to warm to room temperature. Thoroughly oil grill and heat to about 500º. Also preheat oven to 350º. Sear loin, 6 minutes per side, turning 90º after three minutes to create a diamond pattern. Place on a sheet pan, move to the oven and cook 12 minutes, or until it reaches 145º internally. Remove from oven and rest 5–6 minutes before slicing.