Spice-Rubbed Grilled Pork and Carrot Review

Tonight I fixed a recipe from Mark Sisson and Jennifer Meier’s book Primal Blueprint Quick and Easy Meals.  the ingredients are fairly simple, Butter, Ancho Chili powder, Cumin, Cinnamon, salt, Boneless Pork loin, carrots peeled.  The original recipe is for 2 I was cooking for 4 so I had to double the mixture of spices and butter.  I did not double the carrots, knowing that kids might not eat them. So here it is in the Quantities I used:

  • 6 Tablespoons Butter (real stuff)
  • 2 Teaspoons Ancho Chili Powder
  • 2 Teaspoons Cumin
  • 2 Teaspoons Cinnamon
  • 1 Teaspoon Salt
  • 4 1 1/2 ” Pork loin (if you use something thinner just reduce the cook time)
  • 8 Carrots Peeled

First mix the spices all together and then melt the butter.  Then combine spice mix with melted butter.

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Then liberally apply to carrots first (prevent cross contamination) then to pork, I put on all sides.

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On a medium high grill cook both pork and carrot for 5 minutes over the heat on each side, then remove carrots.  Move the pork so it is not over direct heat and cook for another 5-10 minutes depending on thickness of meat.

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Once the meat has finished remove from the heat, plate, maybe add a fresh salad and good glass of wine.  I personally paired it with a Texas Hills Winery Barbera.

So enough talk on how to make how did it taste, I can honestly say that is the best pork I have ever cooked, none of the spices dominated another but you could taste them all.  I have never grilled carrots but that is now something I am going to think about doing on a regular basis.

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