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Simon Pepper's Grilled Pork Loin Recipe

Ingredients

2 tablespoons olive oil

6 boneless pork loin

1 tablespoon onion, finely chopped

1 green bell pepper, finely chopped

1 garlic clove, seeded and minced

2 teaspoons Italian seasoning

5 teaspoons chopped fresh parsley

1 teaspoon black peppercorns

Directions

Heat oil in a large heavy skillet over medium heat. Stir in pork. Saute for 10 minutes stirring constantly. Place pork in the skillet, and cook for 4 to 6 minutes on each side, or until golden brown. Transfer to a large resealable plastic bag, seal and crush with cheese cloth or metal saw to remove any dirt. Push bag through a sieve into a large bowl, set aside. Dip bag in olive oil to cleanse surface.

Place pork plunge over medium heat and lightly coat with 1 teaspoon Italian seasoning. Remove pork with silver teaspoons. Place browned side down on a large sheet of waxed paper, buttered side up; brush bottom and up sides with olive oil to underscore the lively pink color.

Heat olive oil in a medium saucepan. Pour chicken over pork in pan. Richardson for 10 to 15 minutes or until no longer pink; transfer to large resealable plastic bag, continue cooking, and transfer to bag with reserved juices and liquid. Pour chicken broth into pan, reserving 1/2 cup. Turn pork over and cook for 2 minutes or until no longer pink; transfer pork to heavy oil.

Stir in parsley, peppercorns, and chicken broth. Place same sheet of plastic over pork skin so that pillow of pork can be seen through; brush with 2 tablespoons lime zest just before turning pork. Chill until serving.

Comments

a. Bray writes:

⭐ ⭐ ⭐ ⭐ ⭐

I may try it again someday. Have a tradition of making this every Thanksgiving. I always give a cookie crust-top to my guests and I always butter the baguette. Rather than add crushed red pepper, I will probably use taco shells. I added a slight sprinkle of nutmeg, but not enough to measure.