Grilled Marinated Pork Loin; Rome – the Vatican

This is the last of the outdoor cooking recipes of the season.

I had planned on posting it before we left but life got in the way,

Think of it as a last chance to use the grill if you get a day or week of warm weather.

Or roast the pork or save the recipe for next year.

We happen to be enjoying a few days of very warm, sunny weather which is great considering we missed three weeks of the usual autumn gardening work.

It also is giving me the needed time to cure the 22 butternut squash I harvested after we got home…. That makes a total of 32 from 4 plants…. a very prolific year.

I also got 36 acorn squash….

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Grilled Marinated Pork Loin

This actually makes enough for 3 generous servings but we like the leftovers in sandwiches the next day – or in a salad,
I marinated the pork for about 4 hours.

  • Author: Katie Zeller
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 3 servings 1x
  • Category: Grilling

Ingredients

Scale
  • 24oz (750gr) pork loin roast, boneless 
  • 1/4 cup (2oz, 60ml) red wine
  • 1/4 cup (2oz, 60ml) ketchup
  • 1/4 cup (2oz, 60ml) soy sauce
  • 1/4 cup (2oz, 60ml) cider vinegar
  • 1 tsp smoked papriks
  • 1 tsp dry mustard
  • 1 tsp granulated garlic
  • 1 tsp dried onion flakes
  • 1 tbs paprika

Instructions

  • Mix all ingredients except pork. Put into a food storage bag or small, deep bowl.
  • Add pork and turn to coat well. 
  • Refrigerate for several hours turning once or twice during the day if you think of it.
  • When ready to cook, remove pork and cook on barbecue grill on indirect medium heat for 35 – 45 minutes, turning to brown all sides. 
  • Cook until 145F (62C) or until only pale pink in center. 
  • Remove and let rest 5 – 10 minutes. 

Notes

The marinade can be reserved, heated and simmered for 5 minutes to make a sauce for the pork, As it is rather salty from the soy sauce I would add 8oz (240ml) of tomato sauce to it for a barbecue sauce.

Keywords: pork loin, marinated pork

Grilled Marinated Pork Loin

Did I mention that there was a lot to see in Rome?

There was also a lot of shopping to be done as well as my favorite thing in the world – meandering aimlessly and attempting to get lost.

One sees the best things when lost in a new city…..

However, some things one simply must see.

Or at least see bits.

Like Vatican City.

As a country it’s minuscule but as a museum complex it’s enormous. There’s stuff to stare at everywhere….

The floor:

The ceiling:

The holes in the ceiling (oculus)

.Nooks & crannies:

And entire rooms filled with antiquities.

:On another note….. We had lunch at Eataly:

A light salad of tuna, anchovies, shaved cheese, giant capers and garlic croutons on a lovely bed of fresh lettuce.

There might have been gelato for dessert…..

2 thoughts on “Grilled Marinated Pork Loin; Rome – the Vatican”

  1. I am Not grilling today. I have a chuck roast in the crock pot. It has finally gotten to 55 at 3:30 and when the temps get below a certain level, with the relentless wind we always have up here on the hill, it’s very hard to keep a consistent temp in the grill :/

    The tuna salad looks delicious. I don’t think I’ve ever seen capers that big. I love capers. And your pictures are glorious!

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