Herb Grilled Pork Loin Recipe

Marinate Pork

Pat the pork loin dry with paper towels. In a small bowl combine 2 tbs olive oil, chopped rosemary, thyme, parsley, minced garlic, lemon zest, lemon juice, 1.5 tsp kosher salt and 1 tsp black pepper. Rub the herb mixture evenly over the pork loin, pressing to adhere. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Bring to Room Temperature

Remove pork from refrigerator 30 minutes before cooking to come to room temperature. Preheat grill or grill pan to medium-high (about 400°F / 200°C). Brush pork lightly with neutral oil to prevent sticking.

Grill Pork

Sear the pork loin on all sides over direct heat for 2–3 minutes per side to develop a golden crust. Move to indirect heat (or lower the pan temperature) and continue cooking, covered if using a grill, until internal temperature reaches 135°F (57°C) for medium-rare to medium, about 15–25 minutes depending on thickness. If you prefer fully cooked pork, target 145°F (63°C).

Rest & Slice

Transfer pork to a cutting board, tent loosely with foil and rest for 10 minutes. Slice into 1/2-inch thick medallions right before plating.

Cook Pasta

Bring a pot of salted water to a boil. Add 2 cups elbow macaroni and cook until very al dente (about 1–2 minutes less than package instructions). Drain and rinse briefly under cold water to stop cooking. Shake off excess moisture.

Make Cheese Sauce

In a medium saucepan, melt 2 tbs butter over medium heat. Whisk in 2 tbs flour and cook 1 minute to make a roux. Slowly whisk in 1.5 cups whole milk, bring to a gentle simmer and cook until thickened (2–3 minutes). Remove from heat and whisk in 1.5 cups shredded sharp cheddar, 0.5 cup shredded gruyère, 1 tsp Dijon mustard, 0.75 tsp kosher salt and 0.5 tsp black pepper until smooth.

Combine & Chill

Stir the drained pasta into the cheese sauce until evenly coated. Transfer to a shallow dish, spread to about 1-inch thickness, cover and chill in the refrigerator for at least 1 hour (or up to overnight) to firm up — this helps with frying.

Form & Breading

When chilled, use a cookie cutter or scoop to portion the mac and cheese into rounds or squares (about 8–10 pieces). Set up a dredging station: 0.5 cup flour in one bowl, beaten egg in second bowl, and 1 cup panko breadcrumbs in third bowl. Dredge each portion in flour, shake off excess, dip in beaten egg, then press into panko until well coated. For extra crispiness, double-coat by repeating egg and panko once more.

Fry until Golden

Heat 1 cup vegetable oil in a heavy skillet over medium heat to 350°F if using a thermometer (or test with a small breadcrumb — it should sizzle). Fry mac and cheese croquettes in batches, 2–3 minutes per side, until deep golden and crisp. Avoid overcrowding. Transfer to a wire rack or paper towels to drain and keep warm in a low oven (200°F / 95°C) while finishing the pork.

Cook Chutney

In a small saucepan combine 1 cup mixed berries, 3 tbs honey, 0.25 cup finely diced red onion, 1 tbs apple cider vinegar, 1 tsp grated fresh ginger, 1 tsp lemon juice, 0.25 tsp salt and 0.25 tsp red pepper flakes (optional). Bring to a gentle simmer over medium heat, stirring occasionally. Cook until berries break down and mixture thickens to a jammy chutney, about 8–10 minutes. Taste and adjust seasoning with more honey or vinegar as needed. Remove from heat and cool slightly.

Arrange three or four slices of herb-grilled pork loin on each plate. Place one or two crispy fried mac and cheese rounds beside the pork. Spoon 1–2 tablespoons of warm honey berry chutney over the pork slices or serve on the side for dipping.

Top the dish with a small handful of fresh pea shoots for brightness. Garnish the mac and cheese with chopped parsley if desired and serve with lemon wedges on the side to squeeze over the pork.