You know those friends who, over the years, become more like family? Matt and I are really lucky to have friends like this here in SoCal and we love doing Sunday “Framily” dinners with them and their little ones. My friend Chelsea mentioned that she wanted to bring some corn bread to dinner (which was so super yummy and I will be getting the recipe for), so immediately my mind went to southern flavors for the pork loin I had picked up. To me, southern meat flavors are smoky, slightly spicy, slightly tangy, and super moist. I wanted to come up with a marinade that incorporated all of those flavors and I really love the way it turned out! And for all you mamas out there, I must tell you that the kids devoured this. My friend’s daughter had about 4 slices! It’s very kid friendly. I served it with my homemade mac and cheese (I added bacon because…southern.), a cabbage and poppyseed salad, and Chelsea’s corn bread. Happy Grilling!
Grilled Pork Loin Recipe by Parsley and Pepper
(these are all rough estimates, I didn’t measure. But ballpark figures are okay for this, you can’t really mess it up.)
1/2 onion, quartered
2 garlic cloves
2 T brown sugar
1 1/2 cups chicken broth
1/4 cup olive oil
1/4 cup apple cider vinegar
2 T Mesquite seasoning salt
Salt and Pepper
Combine all ingredients, except the pork, in a blender and blend until smooth. Rub your pork with additional generous pepper and sprinkle with additional salt (pork loin really calls for lots of salt!). Place pork in a large bowl and pour marinade over the top. Cover and let sit as long as you can, up to 24 hours. Remove meat from marinade and toss extra liquid. Pat dry, then rub additional seasoning salt on it. Heat your grill to a high temp, then sear on each side. Turn heat down to low and cover, cook about 20-30 minutes, or until the pork is no longer pink. Let rest for a couple of minutes on a cookie sheet, then slice and serve, pouring the juices from the cookie sheet on top.