From our FOOD & DRINK Archives

Bone-in Loin with BBQ Pork Rub


1 5-lb (2.5 kg) bone-in pork loin roast
Kosher salt and freshly ground black pepper
3 tbsp (45 mL) grainy mustard
2 tbsp (30 mL) finely minced rosemary leaves
4 cloves roasted garlic, mashed
2 tbsp (30 mL) olive oil, divided
3 red- or green-skinned apples
Rosemary leaves for garnish


  1. Remove pork from fridge at least 30 minutes before grilling. Preheat barbecue to medium-high. Pat pork dry with paper towels and season generously all over with salt and pepper to taste. Stir together mustard, rosemary, garlic and 1 tbsp (15 mL) olive oil and rub all over pork.
  2. Grill pork, turning often, until seared on all sides, 6–8 minutes. Turn off burner under pork and reduce other burner(s) to medium. Grill over indirect medium heat until a meat thermometer inserted in thickest part of pork but not touching any bone registers 145ºF (63ºC), about 1 hour.
  3. Remove pork to a cutting board and leave barbecue on. Cover pork loosely with foil and let rest for 30 minutes.
  4. While pork rests, core apples and cut crosswise into ½-inch (1 cm) slices. Brush with remaining oil and sprinkle with salt and pepper to taste. Grill over medium heat, turning once, until tender and well marked with grill marks, 4– 6 minutes. Remove to a serving platter.
  5. Carve pork between the bones into individual chops. Arrange on top of grilled apple slices and sprinkle with rosemary leaves.

Serves 6–8


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