Leave it to me to crave something off the grill on one of the hottest days of they year…100+ degrees. But when a gal wants some barbecue…she’s gonna get it!
My husband often works outdoors, and when it’s a scorching hot day, he comes home like a wilted flower and really doesn’t have much energy. When he’s like that, he can’t even muster up the energy to put his swimsuit on and jump in the pool (which I would think would help perk him up). He just wants to stay put in the AC…and I really don’t blame him!
Lucky for me, our Performance™ 4 Burner Gas Grill by Char-Broil with the TRU-Infrared Cooking System makes grilling easy! For most of our life together, I prepped the food that was intended for the grill, and he took care of the rest.
However, since owning this grill, I regularly take charge of the grilling — especially if my husband had a hard & hot day at work. I have to say, I have never been around a grill easier to light or easier to manage, so finally I enjoy the grilling part of grilled food!
What I wanted this hot summer day was smoky and spicy pork – off to the market I went! The farmers market was at the end of its weekly three-day run, and lucky for me, they still had one big juicy looking center cut pork loin roast. I’d been picturing pork tenderloin for some reason – but this would do nicely!
My son had one of his friends — who happens to be a rather picky eater – over for dinner, and I totally enjoy getting him to try new foods…its like a sport for me!! Not only did he finally break down and try a slice of the pork…he asked for more! Then his mom asked for the recipe. I’m 3 for 3 in his last 3 visits (insert evil laugh here!!)
My husband was also crazy for this dish…kind of funny, since this was my first time preparing this cut of pork on the grill! He even said “honey…did you write down what you did??” I said “yes…it’s in my little notebook.” and he was like “OH good”!! I suspect he would have been happy to have this again the next day, and THAT makes me happy!
This pork dish can be spiced up or down, depending upon your personal tastes. Pork loin is lean and when marinated and grilled using the direct-to-indirect method/technique retains its juiciness while the outside has a spicy smoky crust!
- 2 1/2 - 3 pound center cut pork loin roast (or pork tenderloin)
- 1 tablespoon kosher salt
- 1/2 teaspoon pepper
- 5 large cloves garlic, minced
- 4 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons chili garlic sauce
- 2 tablespoons honey
- In a small bowl combine salt and pepper and rub it over your pork.
- Allow it to sit for 15 minutes.
- In a non-reactive bowl, mix together garlic, balsamic vinegar, olive oil, chili garlic sauce and honey.
- Marinate pork for 2-6 hours, covered in the refrigerator, turning occasionally.
- When ready to grill, heat your grill on medium-high and grill for about 15 minutes direct heat, turning once, and another 15 minutes indirect heat or until cooked through. (The USDA recommends 145°F) If your roast is thinner than the one pictured or you use tenderloins, it will take less time.
- While the meat is cooking, bring the reserved marinade to a boil for use as a sauce over the meat when serving.
If you want to make the spinach pictured, just grab a bag of fresh baby spinach, 1 TBS minced garlic, 2 TBS olive oil, 1/2 TBS balsamic vinegar, kosher salt and pepper. Saute garlic in the oil for about a minute, add the spinach and get it all wilted, add your balsamic, S&P and serve. It takes literally 2 minutes to make and is de-lic-ious!
This recipe created for Char-Broil by Colleen Kennedy – “Souffle Bombay”