Grilled Pork Loin
- 8 Garlic cloves, finely minced or crushed
- 3 Tablespoons cider vinegar
- 2 Tablespoons soy sauce
- 2 ½ Teaspoons coarse salt
- ½ Teaspoon freshly ground pepper
- 2 Tablespoons olive oil
- 2 Pork loins (about 200g each)
- 2 Tablespoons canola oil (only if preparing in the oven)
- Stir together garlic, cider vinegar, soy sauce, salt, pepper, and olive oil in a small bowl.
- Marinate the pork for at least 20 minutes, or, ideally, overnight. If you’re pressed for time, no worries, it will still be great!
- Use a fork to poke holes into the pork loin, which helps the marinade penetrate the meat.
- Preheat the grill to medium-high heat. Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Let it rest about 5-10 minutes before slicing.
- Preheat oven to 200ºC.
- Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.
- Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 5-10 minutes before slicing.