📝 About This Recipe
This succulent grilled pork loin is a celebration of the Latin American 'Asado' tradition, where fire and smoke transform simple cuts of meat into culinary masterpieces. Marinated in a robust blend of smoked paprika, cumin, and garlic, the pork is seared to perfection over high heat and finished slowly to ensure an incredibly juicy interior. Served with a vibrant, tangy Chimichurri Rojo, this dish brings the bold, rustic flavors of an Argentinian countryside barbecue right to your table.
🥗 Ingredients
The Pork
- 3 lbs Center-cut boneless pork loin (trimmed of excess silver skin but with fat cap intact)
- 3 tablespoons Extra virgin olive oil (for binding the rub)
- 2 tablespoons Coarse sea salt (preferably 'sal parrillera' or kosher salt)
- 1 tablespoon Freshly cracked black pepper
The Dry Rub
- 1 tablespoon Smoked paprika (Pimentón) (sweet or bittersweet variety)
- 1 teaspoon Dried oregano (Mexican or Mediterranean)
- 1 teaspoon Ground cumin (toasted if possible)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
Chimichurri Rojo
- 1 cup Fresh flat-leaf parsley (finely chopped)
- 4 pieces Garlic cloves (minced into a paste)
- 1/4 cup Red wine vinegar (high quality)
- 1/2 cup Extra virgin olive oil
- 1 teaspoon Crushed red pepper flakes (adjust for heat preference)
- 1 teaspoon Dried oregano
- 1/2 teaspoon Smoked paprika (for the deep red color)
👨🍳 Instructions
-
1
Remove the pork loin from the refrigerator at least 45 minutes before cooking to allow it to reach room temperature; this ensures even cooking throughout the thick cut.
-
2
In a small bowl, whisk together the smoked paprika, dried oregano, cumin, garlic powder, and onion powder to create the dry rub.
-
3
Pat the pork loin completely dry with paper towels. Rub the entire surface with 3 tablespoons of olive oil, then generously coat with the dry rub, coarse salt, and black pepper, pressing the spices into the meat.
-
4
Prepare your grill for two-zone cooking. If using charcoal, pile the coals on one side; if using gas, light only half the burners. Aim for a medium-high heat on the hot side (about 400°F/200°C).
-
5
Place the pork loin on the hot side of the grill, fat-side down first. Sear for 4-5 minutes until a deep brown crust forms and the fat begins to render.
-
6
Rotate the meat and sear all other sides for 3-4 minutes each. Use tongs rather than a fork to avoid piercing the meat and losing juices.
-
7
Once seared, move the pork to the cooler, indirect heat side of the grill. Close the lid to create an oven-like environment.
-
8
While the pork is roasting, prepare the Chimichurri Rojo by combining all the sauce ingredients in a bowl. Whisk vigorously and let it sit at room temperature to allow the flavors to marry.
-
9
Continue cooking the pork for 25-35 minutes, or until an instant-read thermometer inserted into the thickest part reaches 145°F (63°C).
-
10
Remove the pork from the grill and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for at least 15 minutes.
-
11
Slice the pork into 1/2-inch thick medallions, cutting against the grain for maximum tenderness.
-
12
Arrange the slices on a platter, drizzle generously with a few spoonfuls of the Chimichurri Rojo, and serve the remaining sauce on the side.
💡 Chef's Tips
Always use an instant-read thermometer; pork loin is lean and can go from juicy to dry in just a few minutes if overcooked. For a more authentic 'asado' flavor, add a few chunks of hickory or oak wood to your charcoal to provide a subtle smoky depth. Resting the meat is the most important step; it allows the fibers to relax and reabsorb the juices that would otherwise run out on the board. If you prefer a smoother sauce, you can pulse the chimichurri ingredients in a food processor, but the traditional hand-chopped texture is superior. Ensure your grill grates are clean and well-oiled before placing the meat down to prevent the spice rub from sticking and tearing away.
🍽️ Serving Suggestions
Serve alongside 'Papas a la Huancaína' (potatoes in spicy cheese sauce) or simple grilled sweet potatoes for a classic starch pairing. A crisp 'Ensalada Mixta' of butter lettuce, thinly sliced red onions, and vine-ripened tomatoes provides a refreshing contrast to the rich meat. Pair this dish with a bold Argentinian Malbec or a chilled, crisp Pilsner to cut through the smokiness of the grill. Grilled seasonal vegetables like bell peppers and zucchini, charred right next to the pork, make for an easy and healthy accompaniment. Warm crusty bread is essential for mopping up the extra Chimichurri and flavorful meat juices.