Firecracker Rubbed Pork Loin
Makes 8 to 12 servings
1 tablespoon fresh sage leaves, finely chopped
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dry mustard
2 teaspoons paprika
1/2 teaspoon ground red pepper
1 (4 to 5-pound) boneless 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 meat thermometer registers 150° to 155° F. Remove from grill; let rest 10 minutes before slicing (temperature will increase slightly). Serve sliced pork with Northwest Cherry Salsa (see recipe).
Northwest Cherry Salsa
Makes 2 cups
2 cups Northwest sweet cherries, pitted and chopped
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped fresh basil
2 tablespoons lemon juice
1 tablespoon sugar, optional
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
Mix all ingredients until well combined. Refrigerate at least 1 hour to blend flavors. Serve with sliced pork loin.
Note: Salsa is best when freshly prepared.