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    Firecracker Rubbed Pork Loin

    List of Ingredients




    Firecracker Rubbed Pork Loin
    1 tbsp. fresh sage leaves, finely chopped

    2 tsp. garlic powder
    2 tsp. onion powder
    2 tsp. salt
    2 tsp. ground black pepper
    2 tsp. dry mustard
    2 tsp. paprika
    1/2 tsp. ground red pepper
    1 (4 to 5 lb) bonelsss pork loin, not rolled or tied
    Mix herbs and spices in small bowl; rub over all surfaces

    of pork. Wrap in plastic wrap and refrigerate overnight (can
    be stored up to 2 days).
    Prepare grill with a banked medium-hot fire. Unwrap

    pork and place over indirect heat. Grill for 1 to 1-1/2 hours
    or until thermometer registers 150°F to 155°F. Remove from grill;
    let rest 10 minutes before slicing. Serve sliced pork with
    Northwest Cherry Salsa (recipe below)
    Serves 8 to 12

    Recipe



    Northwest Cherry Salsa
    2 cups sweet cherries, pitted and chopped

    1/4 cup chopped onion
    1/4 cup chopped green bell pepper
    1/4 cup chopped fresh basil
    2 tbsps. lemon juice
    1 tbsp. sugar, optional
    1/2 tsp. grated lemon peel
    1/4 tsp salt
    Mix all ingredients until well blended. Refrigerate at

    least 1 hour to blend flavors. Serve with sliced pork loin.
    Makes 2 cups

    Note: Salsa is best when freshly prepared.


 

 

 


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