Grill-Roasted Pork Loin with Cider Pan Sauce

Ingredients

Serves 8-10

• 1 boneless pork loin roast, 3-4 lb
• Frisco Prime Rib & Roast Seasoning, for a good, even coat
• 1 tablespoon vegetable oil
• Butcher's twine
• For the cider pan sauce: 1 cup apple cider, 1/2 cup chicken broth, 1 tablespoon Dijon mustard, 2 tablespoons cold butter

The blend already has salt, so taste before adding more.

Steps

1. Trim any silver skin off the loin, leaving a thin fat cap. Tie it with twine every 1 1/2 to 2 inches so it cooks evenly.
2. Rub the loin with the oil and give it a good, even coat of Prime Rib & Roast. If you have time, let it sit in the fridge 1-12 hours.
3. Set up the grill for indirect heat: coals banked to one side on charcoal, or one or two burners off on gas. You want the grill holding 325-350F.
4. Sear the loin over direct heat, 2-3 minutes a side (8-10 minutes total), until it's browned all over. Watch for flare-ups, since the sugar in the blend can scorch.
5. Move the loin to the indirect side, fat side up, and close the lid. Figure about 18-22 minutes per pound total cook time, roughly 1 to 1 1/4 hours for a 3-4 lb loin.
6. Pull it when a thermometer in the center reads 145F. That's the USDA safe minimum for whole pork cuts, followed by at least a 3-minute rest.
7. Tent with foil and rest 10-15 minutes. The USDA minimum is 3 minutes, but a longer rest keeps more juice in the meat.
8. While it rests, make the sauce. In a small saucepan, simmer the cider and broth until reduced by about half, 8-10 minutes. Whisk in the mustard and any juices from the cutting board, then take it off the heat and swirl in the cold butter. Taste before adding salt.
9. Cut off the twine, slice the loin 1/2 inch thick, and spoon the sauce over.