Grilled Lemongrass Pork Loin

Ingredients:

• 6 cloves garlic, smashed and peeled
• 4 stalks lemongrass, thinly sliced
• 1 medium shallot, chopped
• 1/4 cup peanut oil
• 1 teaspoon low-sodium soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 (1 pound) pork loin
• Sea salt

Preparation:

In a food processor, pulse garlic, lemongrass, shallot, oil, soy and fish sauces, and brown sugar until smooth.

Season pork loin with sea salt, then rub half the lemongrass paste all over meat. Place in a resealable plastic bag and refrigerate at least 8 hours and up to 1 day. Bring to room temperature 1 hour before grilling.

Preheat your grill. Remove pork from plastic; place on grill, cover, and cook. Brush with remaining lemongrass paste and continue cooking, covered, until a thermometer inserted into thickest part of pork registers 135 degrees F.

Let pork stand about 5 minutes, then thinly slice

and serve with Vietnamese Fried Rice.

Tools Used:

******************************************************************************************

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

This post contains affiliate links, so I make a small commission if you purchase through my links – that support helps to keep this blog running.

Copyright Foodie Made Simple, LLC. All text, recipes and photographs are copyrighted and may not be published elsewhere without express permission. Pinterest, Twitter, Instagram, Tumbler, Google+ and Facebook users, you are welcome to “pin” photos! re-tweet and “share” links all you like, just don’t copy the recipes themselves. Fellow bloggers are welcome to repost my recipes, just write the recipe in your own words, use your own photograph, then link back to the original recipe on rvcookingmadesimple.com