Grilled & Marinated Pork Loin with Salsa Verde
I like to marinate in reverse. The smoky grilled pork soaks up all of that dressing like a sponge; the meat’s resting juices mingle with the marinade to create a sauce worthy of dragging a crusty heel of bread through. Since the marinade has never touched raw meat, I get to keep it all — for dipping, dunking and spooning over the sliced meat later.
I also like to serve this with my all-purpose Italian salsa verde.
- 2 pork tenderloins (about 1 pound each), trimmed of some but not all of the fat
- 1 lime
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 small clove garlic, grated
- 1 teaspoon salt, divided
- 1/2 teaspoon ground pepper
Preheat the grill to medium-high. Season tenderloins on all sides with ground pepper and 1/2 teaspoon salt.
Zest and juice the lime into a nonreactive bowl or baking dish (about 1 tablespoon zest and 2 tablespoons lime juice). Whisk in oil, vinegar, soy, syrup, garlic and remaining salt. Set aside.
Grill tenderloins, turning every 5 minutes to create an evenly caramelized crust, until just cooked through and a thermometer inserted into the center reads 145 °F, 17 to 20 minutes. Transfer to reserved marinade; turn to coat. Rest 15 minutes in the marinade; transfer to a cutting board to carve, reserving the marinade and resting juices. Serve sliced pork on a serving platter with reserved marinade spooned over the top and a dish of salsa verde for drizzling.photo by H.B. Wilcox Photography