This is another recipe out of the latest Penzey's catalog...courtesy of Tim Frost of West Jordan, Utah. We have a pork loin in our freezer...hmmm, I wonder if I can talk Chris into firing up the grill next weeked??
1 3-4lb boneless pork roast
1-2 tbsp. bouquet garni
1-2 tsp. freshly ground pepper
1-2 tsp. kosher salt
Wash the pork loin and pat dry. Sprinkle liberally with the rub. Wrap in plastic wrap and let marinate for 30-60 minutes at room temperature, Double marinade time if in the refrigerator. Grill over medium heat until a meat thermometer reads 160 degrees (about 60-90 minutes). Let sit 10 minutes before slicing.
We made this on 5/1 and it was delicious, even if we cooked a smidge too long. I served it with baked Yukon gold potatoes and salad...a nice early summer meal.
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