"You get flavors from grilling that you don’t get from roasting. Smokiness, first and foremost. Direct cooking gives a distinct char, and that char adds a lot of taste. You can grill pork loin with charcoal or wood, or gas. Grilling is just really convenient—it’s outside, there’s less mess, and it’s simple. Those are three of the biggest advantages. " —James Beard Foundation award-winning chef Colby Garrelts of Rye and Bluestem in Kansas City. —Food52
For the pork loin:
boneless center cut pork loin
apple cider vinegar
For the salad:
rice wine vinegar
fresh lemon juice
1/2 to 1 cups
baby arugula, loosely packed
thinly sliced prosciutto, torn into bite-sized pieces
Marinate: Place fresh pork loin in resealable plastic food storage bag. Mix together remaining ingredients; pour over pork loin. Marinate in refrigerator for 2 hours.
Heat grill to medium. Remove pork loin from the marinade and lightly pat dry. Grill the pork loin for 18 to 20 minutes per pound, or until the internal temperature reaches 145°F to 160°F, turning occasionally. Let stand 10 minutes before slicing to serve.
Make the salad: Whisk together vinegar, olive oil, honey, and lemon juice; set aside. Boil green beans in salted water for 2 to 3 minutes, until green beans are bright green. Remove from water and place in ice water to stop cooking; drain and toss with arugula and vinaigrette in large bowl. Season with salt and pepper.
Divide beans between 4 plates; top with goat cheese and prosciutto. Slice pork loin and arrange on plates for serving.