Grilled & Marinated Pork Loin with Salsa Verde

Photo: H.B. Wilcox Photography

I like to marinate in reverse. The smoky grilled pork soaks up all of that dressing like a sponge, and the meat’s resting juices mingle with the marinade to create a sauce worthy of a crusty heel of bread. And since the marinade has never touched raw meat, I get to keep it all — for dipping, dunking and spooning over the finished dish.

I also like to serve this with my All-Purpose Italian Salsa Verde.

2 pork tenderloins (about 1 pound each), trimmed of some but not all of the fat
1 lime
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon maple syrup
1 small clove garlic, grated
Salt and freshly ground black pepper

Step 1

Preheat the grill to medium-high. Season the tenderloins on all sides with salt.

Step 2

Zest and juice the lime into a large heatproof bowl or baking dish. Whisk in the oil, vinegar, soy, syrup, garlic, salt, and pepper. Set aside.

Step 3

Grill the tenderloins, turning every 5 minutes to create an evenly caramelized crust, until they’re just cooked through (a thermometer inserted into the very center will read 145 °F), 17 to 20 minutes total. Transfer the grilled pork to the reserved marinade and turn to coat. Rest for 15 minutes.

Step 4

Transfer the juicy marinated pork to a cutting board. Carve into 1/2-inch thick slices, reserving the marinade and resting juices. Serve the sliced pork on a serving platter, with the reserved marinade spooned on the top and a dish of salsa verde for drizzling.