Grilled Pork Loin and a Mixed Greens Salad with Feta, Pistachio, and Strawberries

Arrived at Erik’s family’s compound where we are just taking it easy and playing soccer and backgammon, after which Erik’s mother and I made a yummy dinner! An artichoke and butter sauce starter followed by grilled pork loin and salad. Pork has a tendency to dry out quickly so I really wanted to try to brine the meat before grilling it. We were a little pressed for time, since we didn’t end up going to the market until a couple of hours before we were set to have dinner I wasn’t sure that the brine would have time to work. Luckily, a quick brine totally worked and the meat was super juicy! We just left the meat in the brining liquid in room temperature for around 2 hours before rubbing it with a dry spice mix and grilling it.

Pork loin brine 

6 cups water

1/2 cup kosher salt

1/2 cup brown sugar

Ground pepper

2 Bay leaves

Chocolate and chili spice rub

1 tbs chili powder

1 tbs unsweetened cocoa powder

1/2 tbs garlic powder

1 tbs cumin

1 tbs cayenne

1 tb smoked paprika

1/4 tbs cinnamon

1/2 tbs onion powder

We had this with a mixed greens salad with chopped strawberries, feta, pistachios and a Dijon mustard vinaigrette.



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