Pork loin with bay leaves and balsamic

Pork loin with bay leaves and balsamic

By
From
Ben's BBQ Bible
Serves
4
Photographer
Billy Law

The ancient Romans used to honour their heroes with wreaths of laurel leaves, so I am honouring the mighty pig with a barbecue and bay leaves! We used to make this dish at the River Café using top-quality rare-breed pork. I doubt you will find a better recipe.

The pork loin goes really well with Baked beans, mixed with a handful of rocket.

Ingredients

Quantity Ingredient
4 garlic cloves, chopped
1 rosemary sprig, roughly chopped
8 fresh bay leaves
150ml balsamic vinegar
60ml olive oil
2-2.5kg pork loin
1 teaspoon freshly cracked black pepper

Method

  1. Combine the garlic, rosemary, bay leaves, vinegar and oil.
  2. Score the fat of the pork loin with a sharp knife in a crisscross fashion and season with black pepper.
  3. Pour over the balsamic and olive oil mixture and leave to marinate for 2–3 hours at room temperature.
  4. Prepare your barbecue for indirect cooking, although we will be using a direct grilling method to seal and colour the pork.
  5. Cook the pork loin over direct medium–high heat, allowing the fat to caramelise and blacken slightly. Transfer to a lower indirect heat and cook, covered, for 25–30 minutes in a roasting or foil tray with a little of the marinade (make sure you include the rosemary and bay leaves).
  6. Place the remaining marinade in a small saucepan and cook until reduced.
  7. Serve the pork drizzled with the reduced marinade.
Tags:
bbq
barbecue
outdoor
grill
entertaining
party
Ben's BBQ Bible
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