Label
All
0
Clear all filters

Chile-Marinated Pork Loin with Grilled Polenta Cakes

Rate this recipe

Preparation info
  • Makes

    4 to 6

    servings
    • Difficulty

      Easy

    • Ready in

      6 hr

Appears in
Mastering the Grill: The Owner's Manual for Outdoor Cooking

By Andrew Schloss and David Joachim

Published 2007

  • About

Lean, tender, and fine grained in texture, center-cut pork loin remains the most popular pork roast available (read more about pork loin roasts in “Choosing a Pork Loin Roast” at left). We love Latin American flavors with pork, so we’ve flavored this roast with a spicy beer marinade and then rubbed it with a coarse chimichurri paste inspired by Argentina’s national table sauce. Grilled squares of polenta provide an earthy note of corn.

Ingredients

Method

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title