Bring on the meat sweats.
They’ll go along great with the regular sweats we’ve all got going on these days. I mean, sooooo hot. And Lord help us, it’s only June.
My grill game is still going strong, and this recipe, and variations on it, will keep me going back all summer and no doubt into the chills of winter.
This pork. THIS PORK! Never have I had such perfectly seasoned, perfectly cooked, perfectly everything pork on the grill that I’ve actually made myself with my own two hands. It took a little time, but it’s worth it, and this one is all about the wonderful dirty little secret at the end.
This recipe comes to you and me and the people from Evandro Caregnato, the Culinary Director for Texas de Brazil. His book Churrasco: Grilling the Brazillian Way, details the life and times of a Brazilian Gaucho, and the recipes included, many of which are featured in the restaurant, paint a very delicious picture of that way of life. Churrasco reads like a storybook, which is, IMO, the best kind of cookbook, one that really transports the reader and eater to a different time and place. And food transportation is what this schtick is all about.
I’d say the secret behind its deliciousness is two-fold. First, the marinade itself is wine (WINE!) and fresh herbs and other good things and letting it sit overnight really permeates flavor through the meat. Second, and the secret kicker at the end, is a dusting of grated Parmesan that gets melty on the grill and if you let it cook long enough, crispy. Crispy cheese, always a win.
However, if cheese isn’t your thing, give the marinade itself a go. You surely won’t be sorry.
Prepping ahead with an overnight marinade makes this a great option for entertaining, especially in the summer, when all are gathered around the grill anyway, and makes a perfect addition to any entertainer’s table.
So, who’s coming over for dinner??
- 1/2 cup red wine (such as Merlot/Cabernet)
- 6 fresh sage leaves
- 2 sprigs rosemary, divided
- 1 stalk scallions
- 3 cloves garlic
- 1/2 TB kosher salt
- 1/2 TB Dijon mustard
- 1/2 TB dried oregano
- 1/2 tsp cumin
- 1/2 tsp dried crushed red pepper
- 1/2 cup olive oil
- 1 2-lb center cut pork loin
- 3 TB kosher salt
- 1 cup marinade (above)
- 3 fresh sage leaves
- 1 sprig rosemary
- 3/4 cup grated Parmesan plus more to garnish as desired
- In a blender, combine the wine, 3 sage leaves, 1 sprig rosemary, scallions, garlic, salt, mustard, oregano, cumin and red pepper. Blend at low speed until a paste forms, and, with the blender still running, stream in the olive oil. When the mixture has emulsified, transfer to a bow or ziplock bag. chop the remaining sage and rosemary and add them to the marinade.
- Place the pork loin on a cutting board. Keeping the fat in tact, cut the pork into 1" thick slices, and then cut each slice into 4 strips. Season the meat with salt and add to the bag full of marinate. Mix well and refrigerate overnight, or at least 4 hours.
- Preheat the grill to medium high
- While the grill is heating, skewer the pork, fat side outward. When all the pork pieces are skewered, sprinkle them with the sage and rosemary. Place the skewers on the grill. Cook for about 15 minutes, turning the skewers every minute or so. The pork should be cooked but still moist.
- Transfer the skewers to a baking sheet and sprinkle all sides well with Parmesan. Return the skewers to the grill and cook for about 3 minutes, turning a few times until the cheese melts. If you want, you can cook until the cheese gets crispy as well, just be careful not to overcook the pork. Remove to serving platter and sprinkle with additional cheese. Enjoy!
If you dont’ feel like standing over the grill yourself, head to Texas de Brazil, where all Dads dining this Sunday (REMINDER: FATHER’S DAY!) will receive a $20 gift card to use during a future visit!
*This post was sponsored by Texas de Brazil, and includes affiliate links. All opinions, ramblings and lamentations are my own. Thank you for supporting those that support THB!