2 (1 to 1 1/2 lb.) pork loins

MARINADE / RUB:

1 tbsp. olive oil
2 tbsp. sriracha chili sauce
2 tbsp. steak sauce (I used A1 Kobe steak - very tasty!)
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. cayenne pepper
1 1/2 tsp. coarse black pepper
2 tsp. coarse sea salt
2 tsp. lemon pepper
3 tbsp. Italian seasoning

BASTING SAUCE:

3 tbsp. sriracha chili sauce
2 tbsp. steak sauce (A1 Kobe steak if possible)
1 tsp. olive oil
1 tbsp. toasted sesame seeds

Mix together marinade/rub ingredients in small bowl. It should resemble a paste. Baste the thawed pork loins with this mixture and if desired, insert into a large Ziploc bag to marinate in fridge for 24 to 48 hours (I only let it sit for 30 minutes on the counter and it turned out great. If you're running short on time, this method seemed to work for me).

Before putting loins on the grill, sprinkle the exterior with a liberal amount of dry Italian seasoning and lemon pepper. I like a lot of heat, so I also give it a dusting of dry cayenne and smoky chipotle pepper.

Fire up the grill. I used a gas grill, but a charcoal grill would've given it a smokier flavor. If using charcoal, use 40 briquettes and once heated, put half of coals on each side for indirect heating.

Once the grill is ready to go, toss the pork loins on, turning every 15 minutes or so and basting with the basting sauce.

For two (1 to 1 1/2 lb.) loins, it took me roughly 45 minutes of cooking on the grill over low heat before completed. You should cook until you've got 160°F on a meat thermometer, or somewhere between 45 to 70 minutes total. Enjoy!

Submitted by: Aaron Gardner