Grilled Pork Loin
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This is a "company" dish that takes a bit of work, but well worth it. Either marjoram or rosemary work well, but don't mix them together in this recipe.
INGREDIENTS
GLAZE
1 small onion, diced
2 tablespoons olive oil
1 cup apple cider
1 tablespoon brown sugar
1/2 cup Maple syrup
1 teaspoon dry English mustard
Several sprigs fresh marjoram OR rosemary, wholeFLAVOR PACK
1 clove garlic
1 teaspoon Kosher salt
1 tablespoons fresh marjoram OR rosemary leaves
Few drops olive oil
1 tablespoon grated green apple
1 (2-pound) pork loin
Salt and pepper, to tasteGarnish
2 green apples, sliced horizontally to show a star in the core, 1/2-inch slices
1 vidalia or other sweet onion, sliced in 1/2-inch roundsSauté onion in oil over medium heat until translucent. Raise heat to high; add cider, sugar, maple syrup, mustard and marjoram OR rosemary. Boil down until glaze begins to thicken, about 2 to 3 minutes. Remove from heat and set aside.
Chop together garlic, salt, marjoram OR rosemary and oil to form a paste. Mix in grated apple.
Make several slits in pork and pack with bits of the mixture. Season pork with salt and pepper. (If pork is tied, you can tuck whole stems of your selected herb all around for a more intense flavor.)
Brush lightly with glaze and grill over hot coals, constantly basting with glaze, 10 to 15 minutes, or until done to your liking. In the last 5 to 7 minutes, brush the apples and onions with olive oil and grill, turning once, until tender but not too soft. Slice pork and serve with grilled apple and onion. Pass extra glaze.
Makes 4 to 6 servings