The secret to Korean Grilled Kalbi Lamb Chops is a bit of soda and Asian pear mixed into the marinade. Grilled to perfection, serve them with cucumber salad and a side of white or brown rice.
Herbal Pork Loin Fillet Roast
Whether you want a quick weeknight meal, or something more special to impress guests, this herbal pork loin fillet roast will do the trick.
Tender pork loin is marinated in fresh herbs, spices, and oil, then grilled until perfectly cooked through. Mix and match the herbs with your favorites, or what you have growing in your garden.
This marinade is also great on steak and other cuts of beef, chicken, and hearty fish fillets. Serve with grilled or roasted potatoes or other vegetables.
2 teaspoons roughly chopped fresh thyme
4 teaspoons roughly chopped fresh sage
2 teaspoons granulated garlic
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon kosher salt
8 teaspoons extra virgin olive oil
1 (2-pound) pork loin
Add thyme, sage, garlic, onion powder, pepper, salt, and oil into a food processor and blend until finely chopped and combined.
Remove (cut) any silver skin and/or membrane from the exterior of the pork. This will allow the herb mixture to better penetrate into the pores of the meat.
Apply the herb mixture evenly over all sides of the pork. Cover and refrigerate for at least one hour. Remove from the refrigerator and let it sit on the counter for at least 30 minutes prior to cooking.
Heat a grill to medium-high heat.
Put the pork on the grill. After 5 to 6 minutes, turn the meat to the other side and cook for another 5 to 6 minutes. Check the internal temperature of the meat in various locations. The target is to reach at least 145 degrees F (63 degrees C). Don’t go too much beyond that, there will be some carry over temperature increase.
If the exterior of the meat is already a good sear (brown color), but the internal temperature is not at the target, move the meat to the other side of the grill away from the heat until it reaches the target temperature.