Cooking for a Crowd,  Dinner,  Flavors,  Grilling,  Pork,  Proteins,  Recipes,  Spanish

Spanish-Style Grilled Pork Loin

Pork loin is always a ┬ábig hit in our house. It’s delicious, lean, healthy and lends itself to all types of savory flavors. When it’s cold outside I sear and then roast the pork, but as soon as Spring arrives I head out to the grill. Not only am I fascinated by the alchemy of the grill, I love not having dishes to wash, so I am always trying to figure out how to make our entire dinner outside. The tasty marinade bastes the pork and then transforms into a delicious sauce for your dinner…and a vinaigrette for a quick salad later in the week. Now that’s getting some serious mileage from a small cooking investment!

I served my kids the pork without the sauce. If you have adventurous eaters, I envy you! You could also serve the sauce in a little ramekin alongside the pork and encourage them to give it a try.
Spanish-Style Grilled Pork Loin
Author: Kate Wagner
Serves: serves 8 – 10
When you are feeding a crowd you can’t go wrong with pork loin. It’s a crowd pleaser and so much easier to manage on the grill then lots of burgers or chicken breasts. If you don’t have oregano, either thyme or rosemary would work equally well in this marinade. Happy cooking!
Ingredients
  • 1 cup Oregano leaves
  • 1/4 cup Garlic, minced
  • 2 tsp Kosher salt
  • 3/4 cup Olive oil
  • 1/4 cup Sherry vinegar
  • 4 1/2 – 5 lb Pork loin, trimmed (see note)
Instructions
  1. In a food processor combine oregano leaves and garlic and pulse until a paste is formed.
  2. Add Kosher salt, olive oil and sherry vinegar and pulse until the dressing is emulsified.
  3. Place the pork in a pyrex dish, poke about 10 holes with a fork in each side of the pork and spread both sides with approximately 1/3 cup of the dressing.
  4. Transfer the rest of the marinade to a mason jar – now you have dressing for your pork.
  5. Cover the pork with plastic wrap and refrigerate for at least 1 hour and up to overnight.
  6. Spray grill with olive oil or canola spray and heat to high. Let grill preheat until the temperature gauge reads at least 300 degrees.
  7. Place pork on the grill, I like to put it crossways for grill marks, and grill over high heat, turning every few minutes for about 15 minutes total (this is the searing part of the cook time).
  8. Turn heat to low and continue cooking, turning the pork every 15 minutes, for about 45 minutes longer.
  9. The internal temperature of the pork should be 145 degrees when you take it off the grill. Let it rest for about 10 minutes so the juices can redistribute, the internal temperature will continue to rise.
  10. Thinly slice to serve (the meat will be slightly pink in the center).
Notes
Pork loin – it’s important to trim not only the excess fat and the silver skin off the pork. The silver skin is tough and inedible when cooked, so you definitely want to cut it off.

 

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