Grilled pork loin with ribs and marinated relish

Votes: 1

How to Make - Grilled Pork Loin with Marinated Relish

Time: 2 hours 45 minutes
Complexity: easily
Servings: 8

Grilled pork loin is a magnificent dish for special occasions, and it requires preparation well in advance. The pork is brined the night before and refrigerated, then the next day, the entire cut is grilled until crispy. This way, it's much easier to cook than individually cut patties, and the meat retains more of its juiciness. Once ready, cut the loin into bone-in patties and serve with cabbage braised in hard cider with pickled carrots and celery root. The tart notes of the cabbage garnish will perfectly complement the flavorful pork.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 center cut of pork loin on ribs weighing 2.7 kg (do not trim the ends of the bones)
1.5 cups of julienned carrots
1.5 cups celery root, cut into strips
3/4 cup white wine vinegar
3 cloves garlic, crushed
1 jalapeño pepper, cut in half lengthwise
1 bay leaf
1 sprig of fresh dill
1 tbsp. sugar
4 tbsp. l. olive oil
1 onion, finely chopped
1 small head of white cabbage (about 1 kg), shredded
1 cup of hard cider
1 teaspoon grainy mustard

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Start cooking the pork the night before: salt it generously, cover it and refrigerate it overnight.
The vegetables should also be marinated the night before: Bring a saucepan of salted water to a boil. Add the carrots and celery root and cook until wilted, about 1 minute. Drain and run cold water over the vegetables.

In a saucepan, bring the vinegar, garlic, peppercorns, bay leaf, dill, sugar, 1 tablespoon of salt, and 3/4 cup of water to a boil. Remove from heat and add the carrots and celery root. Let cool, then transfer the vegetables and marinade to a container and refrigerate overnight.
Prepare the cabbage the next day..

Heat 2 tablespoons olive oil in a saucepan over medium heat. Add the onion and 1/2 teaspoon salt; cook, stirring, until softened, 5 minutes. Add the cabbage and cider and simmer, stirring, until the cabbage is crisp-tender, 10 to 15 minutes.
Drain the marinated carrots and celery; discard the garlic, peppercorns, bay leaf, and dill. Stir the marinated vegetables into the cabbage and simmer for 2 minutes. Remove from heat, stir in the mustard, and season with salt. Let cool.
Remove the pork from the refrigerator and let it sit at room temperature for 30 minutes. Preheat the grill to high heat and heat the grate (on a charcoal grill, gather all the coals to one side of the grill; on a gas grill, turn on the burners on one side only).
Rub the pork with the remaining 2 tablespoons olive oil. Grill over direct heat, turning to brown on all sides, for about 15 minutes. Move to the cooler side of the grill, cover, and cook until a thermometer inserted into the thickest part of the meat registers 145°F (63°C), 45 minutes to 1 hour.
Let the pork rest for 5-10 minutes, then cut into individual cutlets and serve with cabbage.