Roasted pork loin is a juicy, flavorful cut of meat, ideal for grill lovers. Its characteristic fat cap, far from being a flaw, is the key to its incomparable texture and taste. This recipe is perfect for those looking to prepare a special meat without complications, as its difficulty is easy and requires few ingredients: only pork loin and sea salt.
Before cooking, let the meat breathe out of the vacuum package and cut it into portions the width of two fingers so it doesn't dry out. Do not remove the fat cap: it is what keeps the meat juicy during cooking. Season with sea salt to taste and cook over charcoal until desired doneness.
This recipe is ideal for a family meal or a gathering with friends, and pairs perfectly with rice or salads. If you are looking for a meat that impresses without effort, roasted pork loin is your best choice.
Prep
10 min
Cook
25 min
Servings
4
Calories
275 kcal
Take the veined piece of loin out of the vacuum container and let it breathe for about 3 minutes. (If it is frozen, we recommend that you let it thaw from one day to the next, or with cold water, these are the best ways to do it, otherwise, it will lose its flavor and characteristic texture).
Cut as many portions as possible, for this the perfect measure for me is the width of 2 fingers together, since it will be of a thickness that will allow a juicy meat and if it is very thin it will dry out a lot.
Once you have the cuts, one side will have a layer of fat, that's perfect, DON'T TAKE IT OUT, let the meat breathe for about 5 minutes.
You can wash the meat, this is clearly everyone's preference.
Light the grill with charcoal while the grill is on, apply a portion of sea salt that remains in 3 fingers on each side of the pieces (you take a piece you take out you take out salt you apply it on one side and then you take out more salt and apply it on the other side) you may see that it is a lot of salt worse don't worry. TIP: If it's grill salt, apply a little less because it's stronger.
Once you apply and spread the salt in all the cuts, let them rest for about 5 minutes.
After 5 minutes, the charcoal should have caught fire well and you should spread the burning charcoal to one side of the grill leaving only some on the other side.
Once the 5 minutes have passed, you will see that the salt is no longer white but that it will have become wet, so it's time to get the most excess salt out of the meat, take out what you can with your hands or you can use a kitchen brush.
It's time to put the cuts on the grill, the fire should be at a temperature where if you put the palm of your hand on it you can hold it for about 9 seconds. Place the cuts of veined loin on the grill, making sure that the side with fat faces the side of the grill that has more charcoal, this is so that the fat can be cooked more and in this way it is crispy.
Leave them there for about 6 minutes with the grill closed (if it has a lid)
It's time to turn them around, for this use tweezers (it's important that you don't prick them otherwise you'll make them dry a lot)
Leave them another 6 minutes on the other side.
Once the 6 minutes have passed, you will see that the cuts will have a little juice on them, it's extraordinary, we just need to turn them over again and leave them on the side of the grill that has more charcoal, as long as they are grilled more.
As a Tip, I advise you to place the cuts standing on the edge of the fat at a moment so that they are more crunchy and a little also on the edges without fat to seal the loins as much as possible.
Once ready, take them out and bring them to the table, it's time to enjoy and savor a delicious veined loin.
