Grilled Pork Loin with Salsa Verde

Peggy Lampman | Contributor

I'm not sure when I froze this pork loin roast (I know I should have marked it), but I thawed it last night. Pork tenderloins are much faster on the grill, and this simple rub would be wonderful with tenderloins, but I'm using what's on hand.

Temping pork on the grill.

Peggy Lampman | Contributor

This recipe for Salsa Verde would be marvelous over grilled fish or chicken. A keeper recipe, indeed. If you have onion relish or fruity preserves, they would be the perfect condiment served with pork as well.

(By the way: Pork freezes beautifully.)

Yield: 3-4 servings  
 Active Time: 35 minutes 
Grill Time: Approx. 1 hour 15 minutes (times and levels of doneness vary; temp your meat.)

Ingredients

1 2- to 3-pound boneless pork loin roast

1 teaspoon olive oil
2 teaspoons kosher salt
1 tablespoons dry rosemary, crushed or finely chopped
1 tablespoon brown sugar
1 teaspoon granulated garlic
1 teaspoon freshly ground pepper
1 recipe for Salsa Verde (below)

Directions

1. Place boneless pork loin on large cutting board or platter; brush oil over all sides. Combine salt, crushed rosemary, sugar, garlic and pepper.
2. Prepare charcoal grill to cook over direct and indirect heat. Place pork loin over medium-hot coals (direct heat) or on medium-hot (about 400 degrees) gas grill.
3. Cook for 10 minutes on each side to brown. Move pork to area on grill over indirect heat. Cook, covered for 70-90 minutes or until internal temperature reaches 155 degrees.
4. On gas grill, move pork to one side of grill; turn off the gas directly under the pork. Leave the rest of the grill on medium heat. Cook, covered for 70 to 90 minutes or until internal temperature reaches 155 degrees.
5. Let pork rest 5-10 minutes before slicing and serving.

Ingredients for Salsa Verde:

1 garlic clove
1 anchovy fillet
1 tablespoon capers, drained
1 teaspoon white wine or white 
balsamic vinegar
1 handful of Italian parsley
1 handful of fresh basil
Several sprigs of fresh tarragon
Extra virgin olive oil as needed

Directions for Salsa Verde

In a food processor or blender, combine garlic, anchovy, capers, vinegar, parsley, basil and tarragon.  Thin to desired consistency with olive oil. Serve with pork.