5 pounds Boneless Pork Loin, trimmed of all excess fat, cut the loin in half, lengthwise, and chill
1/4 cup cayenne pepper
2 tablespoons Kosher salt
1/4 cup Tabasco sauce or hot sauce of your choice
For the spiced rub:
1/4 cup dry mustard
3 ounces fresh garlic peeled and minced
2 tablespoons black pepper
3 ounces Cajun or blackening spice seasoning
1 cup olive oil or vegetable oil


Heavily rub the pork loin with the rub until fully coated. Allow to marinate for a minimum of one hour up to 24 hours. Turn your grill onto a low temperature and maintain 300?375°. Grill the pork loin, making sure to turn to ensure even cooking. Remove from the grill when the internal temperature reaches 145°. Allow the meat to rest prior to cutting. To present picnic style, slice the meat thin on a light bias and fan around the outside border of a large platter. Garnish with the salsa and grilled baby bananas or fresh cilantro. Add sliced bread to this and make a great sandwich. Spiced Rum Melon Salsa 1 cup ripe cantaloupe, peeled and diced 1/2 tablespoon red pepper chili flakes 1 cup ripe honeydew, peeled and diced 1/2 bunch fresh parsley, washed 1 cup seedless watermelon, peeled and diced and roughly chopped 3 limes, zest and juice Kosher salt and pepper to taste 1/2 cup olive oil 1/4 cup Caribbean spiced rum, 1 bunch scallions, washed and minced brand of your choice Place all the ingredients in a small mixing bowl and mix well. If the rum is too strong for your liking, honey may be added to soften the taste. You may also cut down on the amount of alcohol and or flame the rum to reduce the alcohol level.