Deliciously flavourful lean pork, super easy and great paired with a tangy rice salad.
It has been unseasonably warm for the past week here so much so that it was nice enough to barbeque! I had pork loins from Costco (great meats at Costco!) so turn on the BBQ! This recipe is so easy!
You will need to marinade the pork loin for at least 2 hours, the longer the better so if you plan ahead and can marinade for four hours the flavour will be that much better. You can use a zip-lock bag to hold the pork and the marinade, it is easier to get as much of the air out as you can. You want the entire pork loin soaking up the marinade.
To make the pork: First, you will need to “butterfly” the pork loin. This just mean cutting it lengthwise about 3/4 of the way through (careful that you do not completely in half ). Open the pork loin like a book and place it between sheets of plastic wrap or parchment paper. With a mallet (or a heavy frying pan!! Lol!) lightly pound to a uniform thickness. Transfer the pork to the zip-lock bag and pour in the marinade.
To make the marinade: In a large bowl add all the marinade ingredients and whisk together. Pour into the zip-lock bag with the butterflied pork loin and refrigerate 2 – 4 hours. Make sure to squeeze out as much as possible from the bag.
To make the salad: Cook the brown rice in a rice cooker or a pot. Cool completely. In a medium bowl add the grated carrots, onion, celery, and yellow pepper. Add cooled rice.
To make the dressing: In a small bowl, whisk together the lemon juice, Dijon mustard, sesame oil, and dried parsley. Pour the dressing over the salad.
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp finely grated fresh ginger
- 1 tbsp finely grated garlic
- 1 tbsp soy sauce
- 2 pork tenderloins
- 1 tbsp lemon juice
- 2 tsp Dijon mustard
- 2 tbsp sesame oil
- 1 tsp dried parsley
- 1 medium carrot, grated
- 1 yellow pepper, chopped (red or green will work too)
- 2 - 3 stalks celery finely sliced
- 1 small onion, chopped
- In a small bowl, whisk together all the marinade ingredients.
- Butterfly the pork loin by cutting down the centre lengthwise about 3/4 of the way through and opening them flat like a book. Place between sheets of plastic wrap or parchment paper and, using a mallet or a heavy frying pan, lightly pound to even thickness. Transfer the pork to a zip-lock bag. Pour in the marinade, remove as much excess air as possible and seal. Refrigerate for 2 to 4 hours.
- Cook the brown rice, cool.
- Add carrot, celery, pepper, and onion to a medium bowl. Add cooked and cooled rice.
- In a small bowl, whisk together all the salad dressing ingredients. Pour over salad and refrigerate.
- Remove the pork from the marinade and discard marinade. Lightly pat the pork with a paper towel and brush or spray with oil.
- Grill over Direct Medium heat until the centre is barely pink, about 15 minutes, turning once halfway through grilling.
- Allow to rest 3 to 5 minutes before cutting on the bias.
- You can allow the pork to sit for 20 minutes before grilling.