Here is the recipe for the Grilled Herb-Marinated Pork Loin which I mentioned in my previous post. I had a request from a faithful fan for it, so here we go…
It is a recipe from Ina Garten, the Barefoot Contessa, but she does it with pork tenderloin, which I have done in the past and blogged, back in 2013, if I’m not mistaken. ( Check the archives, and you should find it).
However, this time I was making a 3 pound pork loin instead of several 1 pound tenderloins. The tenderloins will cook faster, but be careful not to overcook them. (The photo above is a previous one of the tenderloins…didn’t get a shot of the pork loin on the grill this time)
With the pork loin you can get a better char without worrying about overcooking it and finish it off on indirect heat.
Whether you are preparing the tenderloins or the larger pork loin the key to this dish is the marinade.
It is loaded with fresh herbs… thyme, rosemary, marjoram, (your choice), lots of garlic, fresh lemon zest and juice, kosher salt and pepper.
Marinating it overnight is preferable if possible.
Grilled Herb-Marinated Pork Loin (adapted from Grilled Herb-Marinated Pork Tenderloin (Ina Garten, Back to Basics)
zest of 1 grated lemon
¾ cup fresh lemon juice (4-6 lemons)
½ cup olive oil (plus more to brush the grill)
2 tablespoons minced garlic (6 cloves or more)
1 and ½ tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme
2 teaspoons Dijon mustard
kosher salt
fresh ground black pepper
0ne 3 pound pork loin (tied with kitchen twine in several places to keep it compact)
Directions
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard and 2 teaspoons of the salt in a 1 gallon resealable plastic bag. Add the pork and turn to coat with the marinade.
Squeeze the air out of the bag. Marinate in the refrigerator on a plate overnight, or at least 3 hours.
When ready to cook, preheat the grill to high. Be sure to brush the grill with some oil to prevent the pork from sticking.
Remove the pork loin from the marinade and discard the marinade but leave herbs clinging to the meat.
Sprinkle the pork generously with salt and pepper before placing on the hot grill.
Sear the pork turning to brown all sides with a nice char. This could take about 20 minutes.
Then reduce the heat to about 350 degrees, and cook on indirect heat until the thickest part of the loin reaches about 140 degrees, another 20 minutes or so.
Transfer the pork to a platter and cover tightly with aluminum foil. Let rest for at 10-15 minutes so juices can reabsorb.
Carve in ½ inch thick diagonal slices. The thickest part will be pink; this is just fine! The thinnest parts will be more well done.
Season with salt and pepper if needed. Serve warm or at room temperature with the juices that collect on the platter.
Note: I like to serve the pork with sauteed apples.
I simply peel and thickly slice some good tasting apples such as Braeburn or Gala, in a little butter on medium high heat. Sprinkle some sugar on them, and turn occasionally until they begin to caramelize. Squeeze a little lemon juice on them and serve with the pork.
For the carrots…peel them leaving them whole, and cut the stems. Toss with extra virgin olive oil, kosher salt, and freshly ground pepper.
Roast in a preheated oven at 425 degrees, turning after about 15 minutes to prevent sticking. Roast another 10 -15 minutes til tender, but not over cooked.
Serve warm or at room temperature.
