Sweet BBQ Pork Loin

SWEET BBQ PORK LOIN                  

PRINTER HAPPY VERSION< < < < < < < < < < 

Its that time of year again--Spring is in the air, and like clockwork my family starts craving the homey-comfort of traditional BBQ. The sweet sugary undertones, and smokey mesquite flavor that only real BBQ can satisfy... But as many of you know... in Southern Utah "SPRING" lasts only a few weeks and is also known as "surprise wind storms & weird sporadic rainy season" Needless to say no always the best BBQ weather. That is why I love this recipe! All the flavors of BBQ with out the fuss-
A simple RUB-BAKE-EAT situation!

>>>WARNING<<<  >>>>>KITCHEN GADGET RANT<<<<<
In one of the pictures you will see my Meat Thermometer... one of my favorite kitchen gadgets ever invented!! At my house I am KNOWN for forgetting to turn the kitchen timer on....
Thus = burnt and overcooked meat!
I picked up this little gem at my last trip to IKEA and I will tell you, next time I am there... I will be buying several more. They are a lifesaver in the kitchen!!
You just set the internal temperature that you want the meat to cook to, insert the thermometer end into the meat, and leave the square part out on the counter. As soon as it reached that temperature... the thing SQUEEALS at you, until you take the meat out.... helping you create perfectly cooked meat every time! Anywho..... Back to the recipe > > > > >

INGREDIENTS:
2 1/2 - 3 pounds Boneless Trimmed Pork Loin
3 Tbls HOMESTEAD SEASONINGS PORK RUB
3 Tbls Brown Sugar

2 tsp. HOMESTEAD SEASONINGS Pink Himalayan Salt (optional)

2 Tbls Extra Virgin Olive Oil

2 Tbls of water

INSTRUCTIONS:
This is an easy one Ladies and Gents... a simple RUB, COOK, EAT situationSimply Rub boneless trimmed pork loin with the extra virgin olive oil. In a separate bowl mix together brown sugar
and the HOMESTEAD SEASONINGS Pork Rub. Srpinkle and rub the spice mixture onto all sides of the Pork Loin.

Add a pinch of HOMESTEAD SEASONINGS Pink Himalayan Salt (optional)

Place pork loin into a greased or foil lined shallow baking dish. Add water to the base of the dish.
If time permits-- Chill the pork loin for 1-2 hours in the fridge.... not necessary, but helps the flavors marinate into the meat.

Preheat Oven to 350 degrees.
Bake pork loin for 20-30 minutes or until the inner temperature reaches 140 degrees.
Let the pork rest for 10-15 minutes before slicing.
Serve and Enjoy!!
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 < < < < < < < < < < < < < < < < < < < < < < < < < < < < <  AS PROMISED

Ta da! MY FAVORITE MEAT THERMOMETER
{see rant up above for why I LOVE this little gadget SO much!!!}

 It really is a life-saver, time-saver, brain-saver... or meat-saver if you will