Grilled Javanese Pork Loin

1. 1

   The marinade can be prepared the day before. Trim the pork loin of the silver membrane and fat layer; slice into one-inch thick medallions.

2. 2

   NOTE: Brazil nuts are difficult to find in the typical grocery. However, mixed nuts include Brazil nuts within the mix, and in our family, those are the ones left in the bottom of the bowl. Even though no one in the family is particularly fond of this nut, it is the surprise jewel of flavor and texture in the pork. The Brazil nuts can either be grated by hand or process with the steel knife until very finely ground.

3. 3

   Mix the marinade and stir until the sugar is dissolved. Place the pork in a ziplock bag, pouring in marinade between the layers. Push out as much air as possible and seal the bag. Refrigerate overnight, or at least eight hours, turning the bag a few times to evenly disperse the marinade.

4. 4

   Prepare grill. We prefer hardwood charcoal flavored with pieces of wood (apple, peach, or cherry) to richly smoke the pork. Because we have these fruit trees in our garden, it is easy for us to throw in a few pieces of winter pruning. Soak the branch trimmings in water for an hour or more, and the wood will burn longer. Fruitwood chips can also be purchased, and it is suggested that the chips be soaked in water and added to hot coals that have reached the gray ash stage. Alternatively a gas grill turned to high can be used. The water soaked wood chips can also be used with gas grills. Place the wood chips in a disposable aluminum pan and set over the lava rocks.

5. 5

   Grill the meat, removed from the marinade, over a medium to hot fire. Brown the medallions on both sides over the hottest portion of the fire, about 2-3 minutes per side. Move the meat to the less heat intensive portions of the fire, cover, and grill until done, about 5-10 minutes.

No additional tips available.