Steps

• Step 1

  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.

  Ingredients

  • 3 Pound pork loin

  • 1 Cup ancho chile powder

  • 1/3 Cup smoked paprika

  • 3 Tablespoon mustard powder

  • 3 Tablespoon coriander

  • 3 Tablespoon dried oregano

  • 1 Tablespoon cumin

  • 1 Tablespoon Salt

  • 1 Tablespoon Ground black pepper

  • 1 Teaspoon chile de árbol

• Step 2

  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.

  375 ˚F / 191 ˚C

  140 ˚F / 60 ˚C

• Step 3

  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.

  Ingredients

  • 4 Ounce bacon, cut in half

• Step 4

  Add onions to the pan and cook until onions are tender and translucent. Add garlic and cook 30 seconds until fragrant.

  Ingredients

  • Half yellow onion, diced

  • 2 Clove garlic, minced

• Step 5

  Add kale and sauté 5 minutes. Add in the white wine and cover to wilt the kale.

  Ingredients

  • 1 Pound Kale Stems, Cut Into 1" Pieces

  • 1/2 Cup dry white wine

• Step 6

  Season with lemon juice, salt and pepper. After pork loin has rested, slice and serve with braised greens. Enjoy!

  Ingredients

  • Half lemon, juiced