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Grilled Center Cut Boneless Porkloin (6/14/2013)

Grilled Center Cut Boneless Porkloin

Center Cut Boneless Porkloin
1 pkg. Cremer's "Rub me Tender" rub
1 tablespoon paprika
1 teaspoon cumin
½ teaspoon cayenne pepper
2 tablespoons packed brown sugar

Rinse and pat dry boneless porkloin. Mix packaged dry rub together with paprika, cumin, cayenne pepper, and brown sugar. Cover porkloin with rub, until well coated. Either place in a large zip-lock bag, or, place in a 9 x 13-inch pan, and cover with plastic wrap. Place in refrigerator at least 8 hours, turning occasionally.

When ready to grill, brush grill grate with oil. Then, turn heat to medium-high. When grill is hot, remove porkloin from bag or pan, and, sear on all sides. Once, seared, turn heat off on one side of the grill, and, move porkloin to the side with no direct heat. Close lid, and, grill, turning once, until an instant read meat thermometer reads 140-degrees F. Remove from grill and let rest 10-15 minutes before slicing.

Serve with mashed potatoes, steamed vegetables, and, a good glass of wine from Van's Liquor Store.


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