Grilled Pork Loin Ghops Recipe
Make Grilled Pork Loin Ghops Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
Grill Finish & Sauce
Optional Sides & Garnish
Method
Pork & Marinade
Prepare garlic and herbs
Peel and finely mince the garlic cloves. Finely chop the fresh rosemary and parsley (reserve parsley for finishing).
Trim excess fat and silver skin from the pork loin. If the roast is uneven in thickness, butterfly slightly and roll/tie to an even cylinder, or pound gently to even thickness. Pat the pork dry with paper towels.
In a bowl, combine olive oil, soy sauce, apple cider vinegar, honey, Dijon mustard, minced garlic, chopped rosemary, smoked paprika, salt and black pepper. Whisk until well emulsified.
Place pork loin in a zip-top bag or shallow dish and pour marinade over it, rubbing the mixture over the surface. Seal the bag (or cover dish) and refrigerate for at least 2 hours, ideally 6–8 hours or overnight for best flavor.
Grill Finish & Sauce
Remove the pork from the refrigerator 30–45 minutes before grilling to come closer to room temperature. Preheat the grill to medium-high (about 400°F / 200°C) with one cooler zone for indirect heat.
Brush the grill grates clean and lightly oil. Place the pork loin over direct heat for 2–3 minutes per side to develop a golden sear and grill marks. Then move the pork to the cooler zone (indirect heat), close the lid and continue cooking until an instant-read thermometer inserted into the thickest part reads 140–145°F (60–63°C). This typically takes 15–25 minutes depending on thickness.
While the pork rests, make the pan sauce: in a small saucepan melt the butter over medium heat. Add the stock and lemon juice, bring to a simmer and scrape up any browned bits from the pan if you seared the pork in a skillet. In a small cup combine cornstarch and cold water to make a slurry and whisk into the simmering sauce. Cook 1–2 minutes until slightly thickened. Stir in chopped parsley and season to taste with salt and pepper.
Transfer the rested pork to a cutting board and tent loosely with foil for 8–10 minutes (carryover cooking will bring the temperature up a few degrees).
Slice the pork loin into 1/2-inch thick medallions and arrange on a platter. Spoon the warm sauce over the slices or serve on the side for guests to drizzle.
Optional Sides & Garnish
If serving vegetables, toss the seasonal vegetables with 1 tablespoon olive oil and 1/2 teaspoon coarse sea salt. Grill over direct medium heat in a grill basket or on skewers for 6–8 minutes, turning occasionally, until tender-crisp and lightly charred.