Sweet and Spicy Grilled Pork Loin with Raspberry Poblano Sauce

The Inspiration…

I love to be in the kitchen. You’ve probably been able to figure that out by now. But there is just something about the beginning of grill season that gets me excited. Sitting out on the back porch with a cold beverage while dinner sizzles away on the grill is someone’s definition of heaven. It’s me. I’m someone.

This recipe has evolved over the years. I love a good sweet and spicy dry rub, but there is a fine line between too sweet and too spicy. Too much sugar, and the outside burns. Too much heat and it detracts from the flavor. I think I’ve finally found the right balance between the two.

I’ve also created the perfect dipping sauce for this pork loin. When I was a kid, every now and then we’d end up at the Pizza Hut for dinner. They had a raspberry dipping sauce for their jalapeno poppers that I fell in love with. So much so, that “Santa” put some in my stocking for Christmas one year! This Raspberry Poblano dipping sauce brings make the flavor memory of the one from my childhood. It is sweet with a little kick. I think I could put this sauce on just about anything. Which reminds me, I need to go get some jalapeno poppers...or maybe this is inspiration for a new recipe!

This recipe is so easy. Mix your spices together and rub the mixture all over your pork. Let it sit in your fridge for a couple hours if you have time. The flavors will really soak into the meat.

The key to making this pork loin the best you’ve ever had is to cook it on indirect heat. I have a 3-burner grill. I like to light the two outside burners and keep the middle one off. The two outside ones should be set to a medium heat. You’ll want your grill to get up to about 400 degrees with the lid closed. Place your prepared pork loin in the middle of the grill, so it is not directly over the heat. This allows the meat to cook as if it were in a convection oven. It will result in a very juicy piece of meat with the prettiest grill marks you’ve ever seen. Cook your pork loin for about 12 minutes on one side. Then turn the pork over and cook for about 8 more minutes. Use a thermometer to check the temperature. Once your pork has reached 145 degrees you can let it rest on a cutting board under some tented tinfoil. *I like to remove my pork loin when I see it is between 140 and 142 degrees. The residual heat will bring the meat up to the proper temperature. (It is not recommended you consume raw or undercooked pork.)

While the pork is resting, whip up the Raspberry Poblano sauce. In a food processor, mix your Raspberry Jam, poblano peppers, and jalapeno pepper rings. Pulse until smooth. The juice from the canned peppers thins out the sauce slightly. I buy the sliced canned Poblano Peppers. I’ve made this after roasting my own peppers, but this saves you a lot of time and effort with no sacrifice in flavor.

Slice your pork loin, drizzle it with that delicious sauce and enjoy! This recipe is great for a summer party. You can easily make the sauce ahead of time and keep it in the refrigerator. Get out there and grill!