Grilled Pork Loin with Tkemali and Vegetables

Name: Grilled Pork Loin with Tkemali Marinade Recipe
Prep time: 3 h 30 min
Cook time: 30 min
Total time: 4 h
Cuisine: Caucasian cuisine
Ingredients: Bone-in pork 2 pieces of 220-250 g each; Tkemali sauce 3-4 tbsp; Dry white wine 0.5 cup (100 ml); Salt, black pepper, ground coriander to taste; Vegetable oil for greasing the grill grate; Tomato, cucumber, sweet pepper, hot pepper, garlic, onion for the salad; Nuts, basil, cilantro, salt, wine vinegar for the dressing; Carrot, onion, parsnip and celery roots for the side dish; Vegetable oil for frying; Spices to taste; Herbs (parsley) for serving; Tkemali sauce to serve on the side

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4 hours

Remember Quentin Tarantino’s famous film “Pulp Fiction”? Vincent Vega suggests to Mia, Marsellus Wallace’s wife: “Let’s go get a steak instead.” So what is a steak? A steak is a thick piece of fried meat cut from the carcass of an animal, usually beef, but not necessarily. The meat is cut across the grain.

In the language of the Vikings, steak means to fry. Fried beef is familiar to us as “roast beef” – literally “roasted beef” – or beefsteak, literally “a piece of beef”. The classic steak is beef and is best known in America; they even say the steak is a purely American invention. At least in America, the criteria for choosing meat for steaks are very strict.

Cooking a classic steak at home is hardly possible, given the complicated technique of preparing and frying the meat, and finding the right meat is very hard. A pork chop is another matter!

But grilled pork loin chop, marinated beforehand in tkemali sauce, is simple to cook. Marinated pork fries beautifully. Marinade recipes for meat are well known, and everyone has their own.

The fruit acids in tkemali marinate meat superbly, giving it an unmistakable flavor. The sauce is easy to make and, if made properly, can keep for a very long time. The base of the sauce is tkemali or cherry plum. Wild is better, but a cultivated one from the garden will do. The cultivated kind is less firm and less sour.

A summer vegetable salad in the Caucasian style, dressed with nuts, herbs and garlic, goes wonderfully with meat in tkemali as a side dish, and so do other salads. Grilled pork loin with sour tkemali sauce is delicious meat and is perfect for a picnic.

More with pork loin

French-Style Pork Loin Baked Under a Cheese Crust

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Breaded Pork Chop – the Natural Cutlet

More pork loin recipes

Ingredients

2 servings

For the meat and marinade
Bone-in pork 2 pieces of 220-250 g each
Tkemali sauce 3-4 tbsp
Dry white wine 0.5 cup (100 ml)
Salt, black pepper, ground coriander to taste
Vegetable oil for greasing the grill grate
For the salad (your choice)
Tomato, cucumber, sweet pepper, hot pepper, garlic, onion for the salad
Nuts, basil, cilantro, salt, wine vinegar for the dressing
For a hot side dish (your choice)
Carrot, onion, parsnip and celery roots for the side dish
Vegetable oil for frying
Spices to taste
For serving
Herbs (parsley) for serving
Tkemali sauce to serve on the side

Step-by-step recipe

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Meat and marinade

Pork loin or a bone-in chop. To cook meat with tkemali for two, you need one piece of 220-250 g per serving. The meat should be fresh, but not freshly slaughtered, because cooking freshly slaughtered meat is a whole science, complicated and obscure. The meat should be cut across the grain and be thick enough.
Rub the meat with spices and sauce. There is no need to pound the meat; it is cooked as a whole piece. Salt and pepper the pork, sprinkle with a little ground coriander. Coat the meat with ready-made tkemali sauce.
Marinate the meat in the sauce and wine. Put the meat with tkemali in a ceramic or glass dish with a lid, pour in dry white wine, cover and leave to marinate for 2-3 hours in the refrigerator.

Grilling

Fry the meat on the grill grate over coals, without open flame. Grease the grate with vegetable oil and lay the pieces of marinated meat with tkemali on it; there is no need to wipe off the leftover tkemali.
Fry the meat with tkemali for 5-6 mins on each side, until fully cooked – until the juice from the meat runs clear.
For a nice crosshatch pattern from the grate, turn the meat 90 degrees halfway through the time.

Side dish

Either a salad or a hot side dish goes with the meat – your choice.
While the meat with tkemali is frying, make a salad of fresh vegetables: tomato, cucumber, sweet pepper, hot pepper, garlic and onion. Dress with a chopped mixture of nuts, basil, cilantro, salt and wine vinegar.
Or fry vegetables, if you prefer a hot side dish with the meat in tkemali. Cut the carrot, celery root and parsnip into large cubes. Fry over high heat in vegetable oil, add the onion cut into thick strips and fry everything together until the onion and vegetables are done. Spices are to taste, but grilled pork loin is especially good when it is well spiced.

Serving

Put the finished fried meat with tkemali on a plate and add the salad or vegetable side dish.
Be sure to serve herbs with the grilled pork loin and tkemali, and tkemali sauce on the side. As an alternative, you can make a green onion salad with egg.

Calories and macros

570 kcal

Serving ≈ 220 g

Protein41 g29% of kcal
Fat42 g69% of kcal
Carbs3 g2% of kcal

100 g260 kcalProtein 18.7 gFat 19.4 gCarbs 1.2 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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