Colby Garrelts' Grilled Pork Loin with Green Bean Salad

By Food52
April 3, 2018
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Author Notes: "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

Food52 Review: This recipe has been adapted with permission, from our partner Smithfield Prime Fresh Pork and Chef Garrelts. For more information on this dish, see the story, "Grill, Roast, or Sear Your Way to Pork Loin Perfection," sponsored by Smithfield Prime Fresh Pork. The Editors

Serves: 4

For the pork loin:

  • 1 Smithfield Prime Boneless Center Cut Pork Loin
  • 1/2 cup olive oil
  • 1/2 cup apple cider vinegar
  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 3 tablespoons prepared horseradish
  • 2 tablespoons minced garlic

For the salad:

  • 1/2 cup rice wine vinegar
  • 1/3 cup olive oil
  • 1/4 cup honey
  • 1 tablespoon fresh lemon juice
  • 12 ounces green beans
  • 1/2 to 1 cups baby arugula, loosely packed
  • 4 ounces goat cheese
  • 2 ounces thinly sliced prosciutto, torn into bite-sized pieces
  1. 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.
  2. 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.
  3. 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.
  4. Divide beans between 4 plates; top with goat cheese and prosciutto. Slice pork loin and arrange on plates for serving.

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