Dizzy Pig Pork Loin Roast

Ingredients
One pork loin roast (this was a "Rib End Loin Roast"
Olive (or Veggie or Peanut) Oil
Dizzy Pig rub to coat (Any Dizzy Pig rub would work. I cut the roast in two, and used Dizzy Dust on the kid's and Jamaican Firewalk on ours.)

Rinse the meat if you prefer, pat dry.

Trim any funky looking protrusions.

Rub some oil all around the meat. This is not a necessary step, but it helps the rub adhere and melt. Might also aid in preventing sticking on the grill, and might even make it taste better!

Here the meat is rubbed, and it is time to wrap some bacon around the Jamaican Firewalk roast.

I decided on a partial bacon wrap, so that some of the pork would have crust on it too. I think 3 pieces of bacon did the trick. A few toothpicks held everything in place nicely. And it was time to hit the bacon roast with another dose of rub!

Unlike a pork shoulder or ribs, a loin does better with higher temps, like oven roasting temps. Cooking indirect at 350 is one good way to cook them, but here I opted for 300 direct over the coals. It took a bit less than an hour to reach 143 internal. 140-145 is an ideal internal temp for tender and moist meat.

After 45 minutes the roasts looked great, and were not far from being done.

It's time! Temp reads 143, and even just looking at it you can't help but think "it's gotta be done!".

Served up with Grilled Potatoes this was a meal to remember. The Dizzy Pig rubs create the perfect flavor, crust and salt/sweet/spice balance. It is a pretty easy dish to cook, only takes a couple hours start to finish, and it is a hit with the kids and adults alike!

Dig in!!

And Get Spun!