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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.