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Friday, July 20, 2012
2 ea. Pork Sirloins
3 Tbl. McCormick Sweet & Smokey rub
3 Tbl. Brown Sugar
1 Tbl. Kosher salt
½ Tbl. Granulated garlic
Open and rinse pork sirloin. Pat dry.
Combine McCormick rub, brown sugar, salt and garlic together in bowl. Mix well.
Place both sirloins in small baking dish, preferably glass, and spread mustard evenly over entire
sirloins, covering all sides. (don't be afraid to use your hands, it will be much easier) Use enough
mustard to completely coat the meat.
Evenly sprinkle entire dry mixture over both sirloins. Press or massage the rub into the meat,
ensuring that the entire loin is covered.
Cover dish with plastic wrap and refrigerate 6-8 hours.
About 30 minutes prior to cooking, remove meat from fridge and allow to rest at room temperature.
Preheat all grill burners on high.
After meat has rested and grill is preheated, place the sirloins over direct heat on the grill. Grill
sirloins on one side until grill marks show, approximately 10 minutes.
Turn meat over and place in the center of grill. TURN OFF CENTER BURNERS SO NO
FLAME IS DIRECTLY UNDER THE MEAT! If your grill is small, you may need to turn the
sirloins a quarter turn half way through the cooking process to keep the sides closest to the burners
from getting too well done.
Close the lid on the grill and maintain a temperature in the grill at approximately 350 degrees. Don't
open the grill any more than necessary.
Grill the sirloins until the internal temperature reaches at least 145 degrees, using an instant read
meat thermometer. Less than 145 is unsafe. Much more than that will dry out the meat. Don't
exceed 160 degrees. Depending on the size of the sirloins, total grill time should be about 45 to 60
After the internal temperature of at least 145 degrees is obtained, remove from grill. Cover
the sirloins in aluminum foil and let rest for 10 to 15 minutes. This will allow the juices to re-
distribute, giving you a more moist loin.
After sirloins have rested carve and enjoy.