Fairmont JPL’s Peruvian Spiced Alberta Pork Loin

Photo courtesy of Jacquie Beasse

Why do a a girls’ night out when you can do a girls’ weekend getaway? March 14 – 16, 2014 The Fairmont Jasper Park Lodge held a weekend PJ party hosted by Jann Arden. After rocking it out in our pjs, learning some party planning tips, shaking our hips at a Bollywood dance lesson, and learning how to make  lemon curd meringues with Julie van Rosendaal – all the ladies got gussied up for a gala dinner which featured a main course sponsored by Alberta Pork.

The culinary team at the Fairmont JPL served up a beautiful main course featuring Alberta Pork from Sunterra Meats. The savoury dish had a hint of spice and was cooked to a perfectly tender texture. A huge thanks to the  Fairmont Jasper Park Lodge culinary team for sharing this delightful recipe. 

Peruvian spiced Alberta Pork loin
Serves 6


  • 2 cleaned whole pork tenderloins
  • 2 tablespoons Peruvian spice rub
  • 100ml  buttermilk (can be omitted )
  • 100ml grape seed oil (divided in half)

Peruvian spice rub

  • 2 1/2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 1 1/2 tablespoons cumin
  • ½ tablespoon turmeric
  • ¼ tablespoon dried thyme
  • 2 teaspoons black pepper
  • ¼ tablespoon dried thyme
  • ¼ tablespoon red chilies ground 


  1. Pre-heat your grill to a medium/high temperature setting.
  2. Place pork in a mixing bowl and season with salt and 100ml of grape seed oil. Quickly grill the pork to achieve grill marks, we grill first then rub so the rub doesn’t burn. 
  3. Once the grill marks are on the pork place in a bowl and add the remaining oil, buttermilk & spice rub. 
  4. Coat well and place and the upper level of your BBQ at medium low heat for approximately 14 minutes flipping once or twice to make sure the gets cooked but doesn’t burn. You can also finish the pork in a conventional oven, set the temperature to 350f and use the same cooking times as the BBQ. 
  5. Once cooked let rest for 8 -10 minutes and serve.