I saw some Pork Sirloin Tip, 3 pound each-packs of 4, at Costco for around $13 so I thought I would give them a try. The first time I made a Ragu with them and although they were tender after cooking for several hours they were not that tasty. So then we decided to grill the 2 we had left and they were absolutely delicious! The Spice Rub recipe is from my son-in-law's Mother, Liliana, she is from Peru and an excellent cook! I have used this rub on chicken, potatoes, pork tenderloin, and now pork sirloin tip.
Ingredients for Liliana's Spice Rub:
1 teaspoon garlic minced
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 teaspoon salt
2 teaspoons paprika
1 teaspoon oregano
2 tablespoons olive oil
juice of 1 lemon and I also use the zest
2 teaspoons Better Than Bouillon:Chicken or Chicken Bouillon Powder
Plus
2 Pork Sirloin Tip Roasts around 3 pounds each
Meat Thermometer
Grill
Directions
Remove any silver skin from the roasts and pat dry, this helps the rub to stick.
Make your rub, you will use all of it.
Now rub it all over both roast and cover and set in fridge for at least 20 minutes or up to several hours.
Heat up the Grill and then brown each roast on both sides.
Now turn the heat off on only 1 side and set the roasts on this side and close the lid to the Grill This is called indirect Grilling.Check the internal temp of the meat after about 20 minutes. You want a reading of 150.
It may take up to 35-40 minutes so just keep checking after the first 20 minutes.One of ours took 25 minutes and the other took 35, so you never know.
Remove from grill and cover with foil for 10 minutes, allowing it to rest. The temp will raise up to 160 while it rests and the juices will re distribute.
Slice and serve!
Me thinks the left overs would make great Cuban Sandwiches!!
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