It’s just about time to fire up those grills for a season of outdoor cooking! But even if you don’t have a grill, you can enjoy this incredible Marinated Pork Loin with Grilled Corn Salsa recipe. I’ll tell you how! It’s a simple recipe that is jam-packed with flavor.
The key to this pork is the marinade, which is very simple. It’s the same liquid I use for smoking pork, grilling pork and for my Slow Cooker Carolina-Style Pulled Pork; don’t you just love recipes you can use different ways? The marinade is just four ingredients: Apple cider vinegar, Tabasco, sugar, and water.
This time I had a two and one half pound pork loin, so I marinated it in the liquid for about 3 hours. The day I made this it was cold and very windy, so I didn’t fire up my outdoor grill; I used my indoor grill (story in a bit). You could easily roast this pork instead of grilling it. The recipe contains a note about that for you.
We’re waiting for our contractor friend, Jack, to get freed up from other jobs to start some home renovations. Included in the work he’ll be doing for us is a kitchen remodel. As part of that remodel, I’ll be replacing my cooktop (which I have loathed from the moment I laid eyes on it – another story altogether and I’ll tell you about it during the renovations).
The cooktop is electric (one huge point against it), and it’s a Jenn-Air style with interchangeable components. One of those components is a grill insert. This grill insert is a real pain in the backside to clean and there is only one temperature. Hot. I’m pretty certain that in the twenty years this cooktop has been in use, I’ve used that insert less than five times.
So, I figured before this mess of an appliance cheerfully, joyfully, and with my most heartfelt sayonara heads to the dump, I’d use it one more time. *big smile*
The first thing I did was to grill the corn for the salsa. I rubbed the cleaned ears with olive oil and grilled them until I had some nice char marks all around the ear. Then I cut the corn from the ears and added green onions, sweet bell peppers, jalapeno, lime juice, cumin and a splash of red wine vinegar.
For the pork, once it was marinated, I removed it from the marinade and sprinkled it with kosher salt and ground black pepper. The cook time will vary depending on how you’re cooking it, but you want an internal temperature reading of 145°F. A loin, cooked at 350°F will take about 20 minutes per pound.
After letting it rest for about five minutes, it’s ready to slice and serve with the corn salsa. Simple, delicious, beautiful and tasty, you must try this recipe!
- 1 -2½ pound pork loin
- 2 cups apple cider vinegar
- ¼ cup Tabasco sauce
- ¼ cup sugar
- water enough to cover the pork in liquid in a ziplock bag, or bowl.
- Combine the vinegar, Tabasco and sugar in a bowl, or ziplock bag.
- Stir until the sugar dissolves.
- Add the pork loin and enough water to completely cover the pork.
- Refrigerate for 2-5 hours.
- Remove the pork from the marinade and sprinkle with kosher salt and ground black pepper.
- Cook (using your desired method: grill, roast or smoke) until the internal temperature reaches 145°F.
- Remove from the heat and allow to rest for 5 minutes.
- Slice and serve.
- 3 ears sweet corn, husked, cleaned and dried
- 1 tablespoon olive oil (I used a garlic-infused oil for mine)
- 1 cup sweet bell peppers, diced (I used red, orange and yellow mini peppers)
- 4 green onions, sliced (about ½ cup)
- 1-2 tablespoons diced pickled jalapeno (depending on your heat preference)
- 1½ tablespoons fresh lime juice
- ½ teaspoon ground cumin
- splash red wine vinegar
- salt and ground black pepper, to taste
- Rub the cleaned corn with the olive oil.
- Place on a hot grill and cook, turning the corn often, until you have nice char marks on all sides.* (About 10 minutes)
- Remove the corn from the grill and allow to cool enough to handle.
- Cut the corn from the ears and put it into a bowl along with all of the other ingredients.
- Stir to combine.
- Serve warm, or at room temperature.