Roasted Pork Loin (bone in)

This may very well be the Captain's favorite cut of meat.  The key here is to not over cook the meat.  If you don't have a high quality instant read thermometer -- get one now!  Most people over cook pork.  I like it at 145F, but you may want to go to 155.  But absolutely do not go above 165.  If crazy uncle Lou has to have a hockey puck, zap it in the microwave after slicing, throw back on the grill for a bit or sear it up in a skillet.  

What you'll need:

Bone-in, Pork Loin Roast. One bone per person. A couple extra bones is great for hearty souls and left overs.  Zest Coast Savory Blast, Memphis BBQ, or Citrus Blast. Olive oil or mustard to coast the meat.

Rub with olive oil and liberally shake/rub ZC Savory Blast or Citrus Rush onto meat.  Use mustard on the meat if using ZC Memphis BBQ Rub.

Cook indirect on you favorite grill at 350 to 375F.  Cook to internal temo of 145 to 165F.

Let rest for 10 minutes. Slice between bones and serve. 

P.S. the kiddo loves this cut (bone-in) because he can "eat like a Pirate."  That is our term for eating with you hands.