Tomatador Grilled Pork Loin
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Modern American
Servings
15-20
Prep Time
15 minutes
Cook Time
45 minutes
Spanish-inspired grilled pork loin with smoky char, sweet heat glaze, and enough flavor packed into one cook to carry dinner for days. Spiceology’s Tomatador brings smoked paprika, tomato, garlic, and Mediterranean warmth that caramelizes beautifully while grilling.
The outside gets deeply charred and savory while the inside stays juicy and tender thanks to the two-zone grilling method. Slice it thick for backyard dinner plates or thin for sandwiches, rice bowls, tacos, wraps, and late-night fridge raids you pretend weren’t dinner.
Author:Chef Christian Gill
Ingredients
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1 (9–10 lb) Costco boneless pork loin
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1/4 cup Spiceology Tomatador Mediterranean Seasoning
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1 cup Mae Ploy Sweet Chili Sauce
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1/2 cup Crystal Hot Sauce
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Sides of choice, for serving
Directions
Preheat 2/3 of your grill to 450°F, leaving 1/3 unlit for indirect cooking.
Rub the pork loin thoroughly with Spiceology Tomatador Blend and let rest for 15 minutes.
Place the pork loin over direct heat and sear for about 5 minutes, or until a lightly charred crust forms. Rotate and continue searing each side for 3–5 minutes until browned on all sides.
Move the pork loin to the unlit side of the grill. Reduce grill heat to medium, close the lid, and continue cooking indirectly until the internal temperature reaches 135°F.
Remove pork from the grill and let rest for 20 minutes before slicing. Reserve about 1/3 for dinner service and tightly wrap the remaining pork for later meals.
In a medium bowl, whisk together the sweet chili sauce and Crystal Hot Sauce until fully combined.
Slice pork and serve with the sweet chili hot sauce glaze alongside your favorite cookout sides.
Recipe Video
Recipe Note
TWO-ZONE GRILLING IS THE SECRET
Searing over direct heat builds the crust and caramelization. Finishing indirectly keeps the pork juicy instead of turning it into dry catering tray sadness.
PULL AT 135°F
The pork will carry over to around 140–145°F while resting. That keeps the loin tender, sliceable, and juicy instead of chalky.
TOMATADOR LOVES LIVE FIRE
The tomato powder, smoked paprika, garlic, and herbs bloom hard over charcoal or flame. You get deep savory sweetness and smoky Mediterranean flavor without needing a complicated marinade.
LET IT REST THE FULL 20 MINUTES
Large cuts hold a ton of juice. Slice too early and it all ends up on the cutting board instead of in the pork.
