Spice-Rubbed Pork with Grilled Citrus

I am definitely listening to you and one of your requests was a healthy dinner that actually tastes good. This one is so easy – big flavor, minimal cleanup, and together in 10-15 minutes. In fact, this dinner is so simple to put together, I let Ben do it for the video. The spice rub is actually very similar to one I use with grilled salmon. And grilling citrus like lemons or oranges (or in this case, both) is a way to create a simple sauce that is a little bit more special than just squeezing a raw lemon. For the sides, we did steamed snap peas but you could substitute any simple green vegetable and roasted cauliflower. It’s amazing how roasting cauliflower can give it flavor and make it so satisfying you don’t miss the potatoes. And I LOVE potatoes.


One loin of pork or two pork tenderloins
Head of cauliflower, de-cored and cut or broken into florets
Spice rub (recipe to follow)
Lemons and oranges cut in half through the middle.
Olive oil
Kosher salt and black pepper

Preheat grill for indirect grilling or preheat oven to 375 farenheit. Make the spice rub. Toss cauliflower with olive oil, salt, and pepper (and other seasonings you like such as garlic powder) and spread out on a sheet pan. Set aside.

Rub the spice mixture on the pork. You can do this up to a day in advance to let the flavor get in the meat. When you’re ready to cook, drizzle with olive oil, and sprinkle liberally with salt. Check the package on your pork and if it has salt added, you can be a little lighter with your seasoning.

If grilling, sear the fat side of the pork over the direct flame, then put the loin(s) on the part of the grill without a flame underneath. A pork loin will probably take 35-45 minutes, pork tenderloin 20-30 minutes depending on size. If you’re roasting in the oven, the times will be about the same. Toward the end of the grilling, place lemons and oranges cut side down over the open flame for about 3 minutes.

 Check pork with a meat thermometer and remove at 155 farenheit, tent with foil.

While the pork is resting, roast the cauliflower for about 15 minutes until golden brown and crispy.

When ready, squeeze grilled citrus over the roast and serve with the cauliflower and vegetable or green salad.

Spice Rub:

1 tsp dried thyme
½ tsp garlic powder
½ tsp smoked paprika
½ tsp ground cinnamon
½ tsp Aleppo pepper or chipotle chili powder
1 tsp orange zest
1 heaping tbs brown sugar

Combine all ingredients in a small bowl. Double or triple the recipe if you want to keep some on hand.

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