Pork Loin with Roasted Garlic and Uptown Slaw


by: Laura

In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not every cut of pork should be grilled the same way.


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serves: 4-6

1 boneless center-cut pork loin roast (about 2 pounds)

1 teaspoon kosher salt

1/2 teaspoon ground fennel

1/2 teaspoon freshly ground black pepper


1/2 cup garlic cloves

1/2 cup extra virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons fresh thyme leaves

1 teaspoon honey

1 teaspoon kosher salt

1/2 teaspoon finely ground black pepper


2 cups thinly sliced green cabbage

2 cups roughly chopped watercress sprigs

2 cups thinly sliced radicchio

Nutrition Facts
Pork Loin with Roasted Garlic and Uptown Slaw

Servings Per Recipe: 4

Amount per Serving

Calories: 776

  • Total Fat: 59.1 g
  •     Saturated Fat: 14.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 136.2 mg
  • Sodium: 1307.3 mg
  • Total Carbs: 11.8 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 3.3 g
  • Protein: 47.7 g

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1.  To make the dressing: In a medium saucepan, combine the garlic and oil. Bring to a simmer over medium heat, and then reduce the heat to low to maintain a slow sizzle. Cook the garlic until golden brown, about 15 minutes. With a slotted spoon, transfer the garlic to a food processor. Remove the pan from the heat to allow the oil to cool.

2.  Meanwhile, make the slaw: In a medium bowl, mix the slaw ingredients.

3.  Pour the cooled oil into the food processor and add the remaining dressing ingredients. Process until smooth. Pour enough of the dressing [about 1/4 cup] over the slaw to lightly coat the ingredients. Mix well.

4.  Allow the roast to stand at room temperature for 20 to 30 minutes before grilling. Season the roast all over with the salt, fennel, and pepper and then lightly brush all over with some of the remaining dressing.

5.  Sear over Direct Medium heat until nicely browned, 16 to 20 minutes, turning occasionally [watch for flare-ups]. Move the roast over Indirect Medium heat and continue grilling until the internal temperature reaches 155°F, 30 to 40 minutes. Transfer to a cutting board and let rest for 5 to 10 minutes before carving. Serve warm with the slaw.

Cooks' note:
If radicchio is one of those vegetables you avoid because of its bitterness, I have a solution for you. After slicing it thin, soak it in ice water for twenty to thirty minutes. That will remove the bitterness and leave you with crisp, dramatically red leaves for coleslaw.

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