Herb-Rubbed Pork Loin
with Honey-Onion BBQ Sauce
1 boneless pork loin (2 to 2 1/2 pounds)
Herb rub:
2 teaspoons dried rosemary leaves, crushed
2 teaspoons dried thyme leaves, crushed
2 teaspoons ground cumin
1 teaspoon coarsely ground black pepper
1 teaspoon garlic salt
Honey-Onion BBQ Sauce:
2 tablespoons canola oil
1 1/2 cups finely chopped onion
1/2 cup balsamic vinegar
1/2 cup honey
Combine herb rub ingredients; rub evenly onto pork. Preheat grill to medium-high. Grill pork over heat for 15 minutes per side to brown slightly. Reduce heat to low (or place pork over indirect heat) and grill 35 to 45 minutes longer.
Meanwhile, in saucepan, heat oil over medium heat, swirling to coat pan. Add onion; cook and stir 5 minutes or until onion is translucent. Stir in vinegar and honey. Heat to boiling. Reduce heat and simmer, uncovered, stirring occasionally.
When internal temperature of pork reaches 160 degrees, brush sauce on all sides of pork. Grill 10 minutes more. Pass remaining sauce. Serves 8 to 10. Thanks to "Tailgates to Touchdowns: Fabulous Football Food" by Nina Swan-Kohler.
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