Smoky Pork Loin on Salt Block
This recipe combines the unique flavors of juniper berries, garlic, and cracked black peppercorns to create a smoky and savory pork loin dish that is sure to impress. The use of a salt block adds a delicious, subtle saltiness to the meat.
ingredients
- 1 (8 to 10-inch) square salt block, at least 1 ½ inches thick
- 1 tablespoon cracked black peppercorns
- 1 garlic clove, minced
- 3 juniper berries, smashed and finely chopped
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
- 1¾ pounds boneless pork loin
- 2 cups balsamic vinegar
- Julienned zest and juice of ½ lime
steps
- 1.
Crush juniper berries and mix with cracked black peppercorns, minced garlic, and 3 tablespoons of olive oil to form a paste.
- 2.
Rub the paste all over the pork loin and let it marinate for at least 2 hours in the refrigerator.
- 3.
Heat the salt block on a grill or stovetop until hot.
- 4.
Drizzle the hot salt block with 2 teaspoons of olive oil and carefully place the pork loin on the block.
- 5.
Cook the pork loin on the salt block, turning occasionally, until cooked to desired doneness.
- 6.
In a small saucepan, simmer the balsamic vinegar until reduced by half.
- 7.
Slice the pork loin and serve drizzled with the reduced balsamic vinegar and topped with julienned lime zest.
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