Recipe: Grilled Pork Loin with Salsa Verde
This recipe for Salsa Verde would be marvelous over grilled fish or chicken. A keeper recipe, indeed. If you have onion relish or fruity preserves, they would be the perfect condiment served with pork as well.
Yield: 3-4 servings
Active Time: 35 minutes
Grill Time: Approx. 1 hour 15 minutes (times and levels of doneness vary; temp your meat.)
- 1 2- to 3-pound boneless pork loin roast
- 1 teaspoon olive oil
- 2 teaspoons kosher salt
- 1 tablespoons dry rosemary, crushed or finely chopped
- 1 tablespoon brown sugar
- 1 teaspoon granulated garlic
- 1 teaspoon freshly ground pepper
- 1 recipe for Salsa Verde (below)
1. Place boneless pork loin on large cutting board or platter; brush oil over all sides. Combine salt, crushed rosemary, sugar, garlic and pepper.
2. Prepare charcoal grill to cook over direct and indirect heat. Place pork loin over medium-hot coals (direct heat) or on medium-hot (about 400 degrees) gas grill.
3. Cook for 10 minutes on each side to brown. Move pork to area on grill over indirect heat. Cook, covered for 70-90 minutes or until internal temperature reaches 155 degrees.
4. On gas grill, move pork to one side of grill; turn off the gas directly under the pork. Leave the rest of the grill on medium heat. Cook, covered for 70 to 90 minutes or until internal temperature reaches 155 degrees.
5. Let pork rest 5-10 minutes before slicing and serving.
Ingredients for Salsa Verde:
- 1 garlic clove
- 1 anchovy fillet
- 1 tablespoon capers, drained
- 1 teaspoon white wine or white
- balsamic vinegar
- 1 handful of Italian parsley
- 1 handful of fresh basil
- Several sprigs of fresh tarragon
- Extra virgin olive oil as needed
Directions for Salsa Verde
In a food processor or blender, combine garlic, anchovy, capers, vinegar, parsley, basil and tarragon. Thin to desired consistency with olive oil. Serve with pork.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on May 23, 2011.