RECIPE: Grilled Pork Loin
You’ve see The Devil Wears Prada, right? You know, the one where Anne Hathaway is just too ugly to work in fashion because she has frizzy hair and wears sensible shoes? If you haven’t, you really must. I saw it twice in the theater and then about a hundred more times when it came out on dvd. It’s still one of my favorite go-to movies. The best part is when Stanley Tucci (who is pretty much the greatest actor ever) warns all the staff to “gird your loins” because the hellish magazine editor boss is heading into the office. I tell you all this because “gird your loins” is what we call out in our house whenever I pull a pork loin out of the freezer. And now you’ve had your pop culture lesson for the day. You’re welcome.
One of the best cooking lessons I’ve ever had is my dad teaching me to grill a pork loin. It’s so freaking fast and easy and it doesn’t require you to turn on your oven…and it’s approximately a billion degrees in Phoenix right now, so everything you can do to keep your house cool helps. You can use a multitude of sauces or marinades. You can stuff it with herbs, spices, or whatnot. You can serve it with whatever you want. Seriously, this is some easy cooking right here.
I think one of the main keys to a good grilled pork loin is a good marinade. I thought about using JT’s stir-fry sauce, but I decided to just be lazy and use Trader Joe’s Soyaki sauce. I’m sure you could recreate this sauce with some soy sauce, ginger, pineapple juice, hoisin sauce, and sesame seed oil. Maybe I’ll try that. Some day.
According to the USDA, you can cook most pork to 145 degrees. I don’t feel good about that. I want my meat to be cooked and not pink. A little pink is OK in beef, but not in pork. I vote you cook it until 155 and then let it rest for 5 minutes, that way it gets to 160 degrees, which I deem to be a safe cooking temperature.
If you follow the directions and let your meat marinate and don’t overcook (160 isn’t overcooking!!), you’ll end up with a delicious pork loin that is juicy and tender. All these juices are just from cooking the meat. I didn’t add any extra marinade to the foil packet.
I made some rice and got some frozen Asian vegetables to serve with dinner that night. I reheated it all the next night and mixed it all up for a lazy stir-fry while I wrote this post. (OK, I was really watching episodes of my latest internet obsession The Lizzie Bennet Diaries. Don’t judge, I love me some Jane Austen, even in modern vlog form.)
Rating: Maybe I’m biased, but foods that are easy, fast, and don’t make my house even hotter during a day when it’s 103 outside get 5 out of 5 glasses of cold red wine slush.
|Grilled Pork Loin|
- 1 1-1.5 lb pork loin
- Something to marinate it in (TJ’s Soyaki is delicious…)
- A grill
- Marinate your pork loin for about an hour (or longer).
- Preheat your grill, then turn it down to medium-low (I set it to about 425 degrees).
- Wrap your pork loin in tinfoil.
- Place on grill.
- After 5 minute, rotate the pork loin a quarter of a turn.
- Repeat every five minutes until the pork loin reaches 160 degrees (or a 140 degrees, if you’re one of those people), about 20-25 minutes.