I came up with this recipe for pork last summer after being inspired by watching an episode of ‘Diners, Drive-Ins and Dives’ with Guy Fieti. Whatever restaurant it was, the chef seasoned the meat very simply and let it marinade for several days and then just grilled it. I instantly knew I had to do that very thing. As experience has shown me time and time again, a good spice rub left on with time can transform meat into an orgasmic taste experience (and yes I did just use that word, it’s quite apropo!). This is nothing short of that! You must try it, it’s so simple, and yes this one time go ahead and justify having that little bit of sugar. (speaking to all my Paleo Challengers ~ you won’t feel one bit guilty and you won’t regret it!)
- 1½ pounds pastured pork loin roast, or pork tenderloin (with a nice edge of fat)
- 4 teaspoons of organic sugar
- 4 teaspoons of sea salt
- Mix salt and sugar and rub thoroughly over the pork.
- Place in container with lid or ziploc bag and marinade for 2 days (this could be done for 1 day if need be, but I recommend allowing for 2).
- When ready to cook, remove from container and slice thin bias cuts of the pork until it's all cut up.
- Then pound out each slice to ¼ inch thick, with a meat mallet or a rolling pin.
- Get a hot grill going and place the pork on the grill 2 minutes per side. You will not believe how simple and tasty this meat is!!
- Serve with my Verde Saute.
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