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BBQ Ancho-Rubbed Pork Loin

10

45

Hickory

This ain't yo typical pork loin. Take your BBQ southwest for an Ancho chili twist.

2

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  • 3 Pound pork loin

  • 1 Cup ancho chile powder

  • 1/3 Cup smoked paprika

  • 3 Tablespoon mustard powder

  • 3 Tablespoon coriander

  • 3 Tablespoon dried oregano

  • 1 Tablespoon cumin

  • 1 Tablespoon salt

  • 1 Tablespoon ground black pepper

  • 1 Teaspoon chile de árbol

  • 4 Ounce bacon, cut in half

  • yellow onion, diced

  • 2 Clove garlic, minced

  • 1 Pound Kale Stems, Cut Into 1" Pieces

  • 1/2 Cup dry white wine

  • lemon, juiced

  • 1

    Combine all ingredients for the rub in a small bowl and stir well. Season the pork loin with the rub and let sit for 1 hour.

    • 3 Pound pork loin

    • 1 Cup ancho chile powder

    • 1/3 Cup smoked paprika

    • 3 Tablespoon mustard powder

    • 3 Tablespoon coriander

    • 3 Tablespoon dried oregano

    • 1 Tablespoon cumin

    • 1 Tablespoon salt

    • 1 Tablespoon ground black pepper

    • 1 Teaspoon chile de árbol

  • 2

    When ready to cook, set the temperature to 375 degrees F and preheat for 10 to 15 minutes. Place pork loin directly on the grill grate and cook 30-45 minutes or until internal temperature reaches 140 degrees F. Let rest 10 minutes before slicing.

    : 375 ˚F

    : 140 ˚F

  • 3

    While pork loin cooks, heat a medium cast iron pan over medium high heat and cook bacon until crispy. Remove bacon from the pan leaving a bit of the bacon fat.

    • 4 Ounce bacon, cut in half

  • 4

    Add onions to the pan and cook until onions are tender and translucent. Add garlic and cook 30 seconds until fragrant.

    • Half yellow onion, diced

    • 2 Clove garlic, minced

  • 5

    Add kale and sauté 5 minutes. Add in the white wine and cover to wilt the kale.

    • 1 Pound Kale Stems, Cut Into 1" Pieces

    • 1/2 Cup dry white wine

  • 6

    Season with lemon juice, salt and pepper. After pork loin has rested, slice and serve with braised greens. Enjoy!

    • Half lemon, juiced

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