This ain't yo typical pork loin. Take your BBQ southwest for an Ancho chili twist.
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Combine all ingredients for the rub in a small bowl and stir well. Season the pork loin with the rub and let sit for 1 hour.
When ready to cook, set the temperature to 375 degrees F and preheat for 10 to 15 minutes. Place pork loin directly on the grill grate and cook 30-45 minutes or until internal temperature reaches 140 degrees F. Let rest 10 minutes before slicing.
While pork loin cooks, heat a medium cast iron pan over medium high heat and cook bacon until crispy. Remove bacon from the pan leaving a bit of the bacon fat.
Add onions to the pan and cook until onions are tender and translucent. Add garlic and cook 30 seconds until fragrant.
Add kale and sauté 5 minutes. Add in the white wine and cover to wilt the kale.
Season with lemon juice, salt and pepper. After pork loin has rested, slice and serve with braised greens. Enjoy!
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