Grilled and Chilled Pork Loin with Garlic Herb Aioli
This make-ahead Grilled and Chilled Pork Loin with Garlic Herb Aioli is perfect for a summer evening. Use any combination of your favorite seasonal herbs to whip up the quick aioli and serve the pork chilled or at room temperature.
Makes: 6-8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 5 hours 15 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 5 hours 15 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
Pork Loin:
- 1 pork loin (3-4 pounds)
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic, minced
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
Garlic Herb Aioli:
- 1 cup mixed, minced herbs (any combination of rosemary, chives, parsley, thyme and/or tarragon)
- ⅔ cup mayonnaise
- 2 cloves garlic, very finely minced
- ½ teaspoon salt
Instructions
- Prepare grill. Coat pork loin with 1 tablespoon olive oil and sprinkle evenly with garlic, salt and pepper.
- Grill over medium coals for 50 to 60 minutes, until internal temperature reaches 165 degrees. Set aside to cool.
- Cut loin into ¼-inch slices. Drizzle with remaining olive oil.
- Wrap tightly in plastic wrap and refrigerate for at least 4 hours, or overnight.
- In a medium bowl, combine all aioli ingredients. Cover with plastic wrap and keep chilled until ready to serve.
- Serve pork loin chilled or at room temperature alongside Garlic Herb Aioli.
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