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Grilled Pork Loin

A real centerpiece for the table—delicious, hearty, and a little out of the ordinary. Grilled pork loin is for anyone who wants to serve something new at a holiday spread or a picnic instead of the usual kebabs, and shake up the menu a bit.

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Grilled pork loin
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 52 % 23 g
Fats 41 % 18 g
Carbohydrates 7 % 3 g
278 kcal
GI: 25 / 0 / 75
  • How do you make grilled pork loin?
  • This is the simplest way to cook a steak—no fuss, no complications. Even someone who has never grilled meat over a fire can pull it off. Here's the gist:
    • put all the spices in a bowl and mix them together;
    • rub the mixture all over the meat and let it marinate in the fridge for at least twelve hours;
    • The coals should give off a heat that's above medium—hot enough to sear (seal) the meat on both sides. That's the only way the steak stays juicy.
    • Cooking time is really up to you. If you like it well done, grill without turning for about nine minutes per side. For anything less done, cut the time back. Cooking speed also depends on how high the grill grate sits above the coals—in my case, about four inches (10 cm). If you see the meat drying out, brush it with the same marinade the meat soaked in.
    • A few extra tips: you can tweak the marinade to your taste. Rosemary swaps out nicely for basil, and sunflower oil can be replaced with olive oil. You can also play with the pepper—if you like heat, add some cayenne. Use store-bought lump charcoal, or make your own using only fruit or berry hardwoods. Never use softwoods (pine, spruce, and the like): the resin burns and throws off black soot that darkens the meat, makes it look unappealing, and leaves a bitter taste. Once a steak is down on one side, don't nudge it—that's the only way to get those clean grill marks every cook is after.
    • This same recipe works not just for bone-in pork loin but for steaks of just about any meat: lamb, beef, even chicken.
    • Any cooking oil is only good up to a certain temperature—its smoke point, where it starts to burn and form toxic compounds, including carcinogens. Choose an oil with a high smoke point for grilling.
    • Pierce the meat with a knife: if the knife slides in easily and the juices run clear, it's done; if the juices are pink or red, keep cooking.
    • For this recipe, go with fresh meat rather than frozen—otherwise the finished loin can turn out dry.

Caloric content of the products possible in the composition of the dish

  • Ground black pepper - 255  kcal/100g
  • Rosemary - 131  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Raw smoked loin - 469  kcal/100g
  • Pork loin - 242  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Table salt - 0  kcal/100g

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