Grilled pork loin

How to make grilled pork loin?

Cooked steak according to this recipe is the simplest option, without problems and other difficulties. Even someone who has never fried meat on a fire can cook. The recipe itself is as follows:

- pour all the spices into the container and mix together;

- rub the resulting mixture on the meat and leave it in the refrigerator to marinate for at least twelve hours;

- The heat from the coals should be above average. In order for it to be enough to stop the meat (seal) on both sides. Only in this case the steak will be juicy;

- The cooking time of the steak is strictly individual. For those who like full roasting (Well Done), it is recommended to fry without turning the meat on each side for nine minutes. If the roasting is incomplete, then fry less in time. The cooking speed is also affected by the height from the barbecue grill to the coals. In my case, it's ten centimeters. If you see that the meat is drying out, you can use a cooking brush to lubricate it with the same marinade in which the meat was marinated.

From the tips to the recipe, I can notice the following: the marinade can be prepared to suit your tastes. For example, rosemary is very well replaced with basil, sunflower oil is replaced with olive oil. You can also "play around" with pepper, if you like spicy, add cayenne pepper. Coals must either be bought ready-made, or used exclusively berry tree species for their production. In no case should coniferous trees be used, because resin burns in them and black soot is released, which will give the meat a dark color, an unpleasant appearance and unpleasant bitterness. When you put a steak on one side to fry, do not move it, only in this case there will be a beautiful imprint of the grill grill on the finished meat, which every man who cooks meat aspires to.

According to this recipe, you can cook not only pork loin on the bone, but also steaks from any kind of meat: lamb, beef, even chicken.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Pierce the meat with a knife: if the knife enters easily and the light juice flows, then it is ready, if the juice is pink or red, you need to continue cooking.

For this recipe, it is better to take not frozen, but fresh meat, otherwise the finished meat risks getting dry.