My fear with this dish is that people will think it’s either secretly complicated, or too simple to be worth trying. I mentioned on Instagram last night that I’m not one for declaring “favorites” with my dishes. I feel like bloggers use the word “favorite” way too often, so using it can come off as ungenuine, which I don’t want to be. All that said, I have to declare this my all around favorite grilled dish, because it meets both of my criteria (friggen easy, friggen delicious).
The great thing about pork is you can get tender and juicy cuts often for a fraction of what the corresponding beef cuts cost. For this particular dish, I usually grab a 2-3lb New York loin roast. It costs around $7 and feeds 4-6 people, but definitely doesn’t come across as a “bargain dish” on the plate. Here’s what you need:
• 1 pork loin roast, 2-3lb
• cooking oil, salt, pepper, garlic powder
• fresh herbs (oregano and rosemary are my favorites)
First and foremost, preheat the grill. While it’s heating, cut the loin roast into cubes about 2 inches in size and put the cubed pork, cooking oil, 3-4 good-sized pinches of salt, 3-4 grinds of fresh black pepper, and about 1/2 Tbsp garlic powder into a bowl or zip-top bag and toss to coat. Let sit for 10 minutes.
Grill the pieces of pork until they reach an internal temperature of 145 (below you’ll find a link to the meat thermometer I use, as well as a discount code if interested).
While it’s grilling, pull the leaves from a couple sprigs of oregano, and the needles from 1 sprig of rosemary. Roughly chop that, and toss it with the pork hot from the grill.
That’s it. The title of this post is, quite literally, the recipe – grill the pork, and toss it with fresh herbs. Now I know there will be some of you out there saying, “All you did was grill pork and sprinkle herbs on it. What’s the big deal? Anybody can do that.” My response to which is, EXACTLY! Anybody can do that. But I’m willing to bet most of you haven’t, and I blame food bloggers.
Is anybody else tired of the current demand for complexity? Has anybody else even noticed it? As though you’re only credible if you make things unnecessarily difficult. Enough, I say! “Simple” does not mean “boring,” and this dish proves you can make great food with so little effort. So yeah, Mrs. (or Mr.) Food Blogger. You keep adding ingredients. Dirty those dishes, and “wow” all your friends who are in the dining room while you slave in the kitchen. I’ll be over here enjoying the company, my clean kitchen, and my extra time.
P.S. – my May post for Char-Broil is up! Check it out to learn all about dry rubs, my personal recipe, as well as tips for creating your own. Also, as promised, here is the meat thermometer I use. You can save 15% on everything on charbroil.com (grills, accessories, whatever) by using the code B15CLJ. Cheers!
Grilled Pork Tossed With Fresh Herbs
- 1 pork loin roast 2-3 lbs, cut into 2in cubes
- 1-2 Tbsp cooking oil
- Kosher salt TT
- Fresh cracked pepper TT
- 1/2 Tbsp garlic powder
- 1 Tbsp chopped fresh oregano
- 1 tsp chopped fresh rosemary
- Preheat a grill on medium heat.
- In a zip top bag, toss together the cubed pork, cooking oil, salt, pepper, and garlic powder. Let sit for 10 minutes.
- Grill the pork until each piece reaches an internal temperature of 145. Remove from the grill and immediately toss the hot pork with the chopped herbs.
- You can pretty much serve this with whatever you want, and it'll work.