Pork Loin with Tuscany Rub

This dish is a savory summer favorite. The pork loin is flavorful and juicy. Leftovers, if any, make great sandwiches.

3lb Pork Loin
1 cup Italian Seasonings (oregano, parsley, thyme, etc.)
1/4 cup kosher salt
1/8 cup ground pepper
splash olive oil
1 tbs sweet paprika

Mix ingredients well and store in an airtight container, if not using immediately. Rub pork lightly with olive oil. Rub the rub on the pork loin before spit-roasting on indirect heat to an internal temperature of 160 degrees (about 20 minutes per pound). You can give it a distintive "hearth-cooked" flavor by soaking some wood chips (oak, fruit wood, grape vines, pecan, hickory), wrapping them in foil or placing on a disposable pie pan, and letting the chips smolder on the fire while cooking the pork.

Carve into 3/8 to 1/2 inch slices across the loin. Fight for the end pieces.

About 9 servings.