Chile-Marinated Pork Loin with Grilled Polenta Cakes

Name: Chile-Marinated Pork Loin with Grilled Polenta Cakes
Prep time: 40 min
Total time: 5 h 40 min
Yield: Makes 4 to 6 servings
Ingredients: 1¼ teaspoons kosher salt; ½ cup crumbled queso blanco or grated Parmesan cheese; ¾ cup coarse yellow cornmeal; 3 cups cold water; 2 tablespoons chopped fresh cilantro or flat-leaf parsley; Oil for coating baking dish and polenta; ½ cup crumbled queso blanco or grated Parmesan cheese; 2 tablespoons chopped fresh cilantro or flat-leaf parsley; 1 boneless center-cut pork loin roast, 2½ to 3 pounds, surface fat trimmed to ¼ inch; ½ cup Green Chimichurri Rub; Oil for coating baking dish and polenta; 1¾ cups Fire Beer Marinade; Oil for coating grill grate

Preparation info

Makes
4 to 6
servings

Difficulty
Easy
Ready in
6 hr

Appears in

Mastering the Grill

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

Side dish

Ingredients

Method