Grilled Pork Loin with Fischer & Wieser Smokey Ancho Cherry Sauce®
Sweet and smoky tasting grilled pork loin
Ingredients
Dry Rub
- 2 tsp oregano
- 2 tsp coriander
- ¼ tsp ground cloves
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tsp freshly ground black pepper
- ¼ cup olive oil
- 1 TBS garlic squeeze tube
- 2 1/2 lbs pork loin
- ~1 cup Fischer & Wieser Smokey Ancho Cherry Sauce®
Instructions
- Combine the Dry Rub ingredients together. Pat onto outside of pork loin and let dry.
- Combine the olive oil and garlic in a small bowl. Whisk to blend well and place in a Ziploc bag with the pork loin. Marinate up to 12 hrs in refrigerator.
- Heat grill to medium-high heat. Place pork loin on grill. Sear approximately 5-7 mins per side to seal in the juices. Grill the meat ~15 more mins, turning often, until an instant-read meat thermometer inserted into the center of the meat registers 145º F.
- During the last 5 mins, baste meat with the Fischer & Wieser Smokey Ancho Cherry Sauce® and allow to caramelize. Remove meat from heat and let rest for 5 mins.
- Slice and serve with additional sauce.