Grilled pork loin with oranges and lemons

The citrus marinade in this recipe complements the pork beautifully

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Preparation time: 10 minutes, plus overnight resting time

Cooking time: 40 minutes

Serves: 6


3 whole cloves

½ a 3-inch cinnamon stick

1 orange, thinly sliced

2 lemons, thinly sliced

2 tbsp canola oil

4 garlic cloves, finely minced

2-inch piece fresh ginger, peeled and grated

1 sprig rosemary, finely chopped

2 tbsp sweet paprika

1 tbsp black peppercorns, coarsely ground

1 tbsp mustard powder, or yellow mustard seeds, finely ground

1½ tablespoons kosher salt

1 x 907g pork loin roast


1. In a spice or coffee grinder, finely grind the cloves and cinnamon stick together. Set aside.

2. Squeeze the juice from the orange and lemon into a large ziplock bag then add the slices. Add the oil, garlic, ginger, rosemary, paprika, pepper, mustard powder, the reserved cloves and cinnamon, and the salt. Place the pork in the bag and seal then massage the pork to coat it in the marinade. Marinate in the refrigerator overnight.

3. Prepare a medium-hot charcoal grill for indirect heat, arranging the coals on one side of the grill. If you are using a gas grill, turn one burner off once the grill has reached temperature. Remove the pork from the marinade and let it stand while the grill heats.

4. Strain the marinade and reserve the solids; discard the liquid.

5. Place the pork loin on the cool side of the grill. Coat the loin with the reserved solid marinade ingredients. Cover the grill – with the vent in the lid directly over the meat if possible – and open the vent; you may have to adjust the vent in the bottom of the grill so that the smoke pulls properly through the top.

6. Grill-roast until the pork is cooked to medium, about 30 minutes; it should still be pink and juicy. Transfer to a cooling rack and rest, uncovered, serve. for 8 minutes. Slice the pork against the grain and serve.

Extracted from Flavorwalla by Floyd Cardoz (Artisan, £20). Copyright © 2016.

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