Recipe by NYCook
Delicious and sophisticated meal that I recommend being paired up with the "Orzo with Yellow Squash, Mushrooms, and Pine Nuts" recipe. This recipe was inspired by one I found in the Bon Appetit magazine. Use remaining sauce as a salad vinaigrette. Easy meal that can be made ahead of time (sauce can be made 2 days ahead) but tastes like you've slaved over the stove all day!
Top Review by Lizzymommy
This recipe looked like it would taste great, which is why I put it on this week's menu. All I can say is WOW! This has been unanimously voted into regular rotation at our house! The marinade smells terrific, but it tastes even better than it smells once it's grilled. Wonderful. Thank you! (Now. Where can we find this "Orzo with Yellow Squash, Mushrooms, and Pine Nuts" recipe?)
- 12 garlic cloves, peeled, divided
- 1 1⁄2 cups packed fresh Italian parsley, sprig tops
- 1⁄3 cup white balsamic vinegar or 1⁄3 cup regular balsamic vinegar
- 1⁄4 cup packed fresh mint leaves
- 1⁄4 cup packed fresh basil leaf
- 1 teaspoon dried oregano
- 1⁄4 teaspoon dry crushed red pepper
- 1 cup olive oil
- 1 1⁄2 lbs pork loin, cut into four pieces pounded 1/3 inches
Directions See How It's Made
- Cook 8 garlic cloves in boiling water for 2 minutes. Drain garlic. Place in processor and cool. Add remaining 4 garlic cloves and next 6 ingredients. With machine running, gradually add oil, blending until thick sauce forms. Season with salt.
- Place pork in resealable plastic bag. Add 1/2 cup sauce and turn to coat evenly. Chill at least 1/2 hour and up to 4 hours, turning bag occasionally.
- Spray grill with nonstick spray. Place meat on grill and cook about five minutes on each side or until grill marks and no longer pink in middle. This can be done on stovetop grill or bbq grill for best result.
- Use remaining sauce to spoon over pork.