Grilled Pork Loin With Nam Jim Thai Dipping Sauce

Name: Grilled Pork Loin With Nam Jim Thai Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 1/2 lbs boneless pork loin, rind on; 1 tbsp olive oil; 1 tbsp coarse salt; 1 1/2 lbs baby carrots, trimmed; 2 tbsp butter, diced; 1 None (2-inch) piece fresh ginger, peeled; None None For the Nam Jim; 3 clove garlic, peeled; 3 None long green chilis, seeded, chopped coarsely; 1 cup fresh cilantro leaves; 2 tbsp fish sauce; 2 tbsp grated palm sugar or packed brown sugar; 3 None shallots, chopped; 1/4 cup lime juice

Servings: persons

6 1/2 lbs boneless pork loin, rind on
1 tbsp olive oil
1 tbsp coarse salt
1 1/2 lbs baby carrots, trimmed
2 tbsp butter, diced
1 None (2-inch) piece fresh ginger, peeled
None None For the Nam Jim
3 clove garlic, peeled
3 None long green chilis, seeded, chopped coarsely
1 cup fresh cilantro leaves
2 tbsp fish sauce
2 tbsp grated palm sugar or packed brown sugar
3 None shallots, chopped
1/4 cup lime juice

1
Lie the pork flat, flesh-side down, on a cutting board. Score the rind with a very sharp knife, cutting vertically into the fat but not into the meat.
2
Dry the pork rind well with a paper towel. Tie the pork at 2-inch intervals with kitchen string.
3
Rub the pork with oil and then salt, massaging into the rind. Place the pork on a rack set in a roasting pan. Leave to stand at room temperature for 30 mins.
4
Meanwhile, preheat a covered grill to the highest heat setting. Place the pork on the grill and cook, with the hood down, for 30 mins or until the rind blisters. Reduce the heat to low and cook for a further 45 mins to 1 hour or until just cooked through. (If using a conventional oven, heat to 425u00b0F for the first part of the cooking, then reduce the heat to 350u00b0F for the second part.) Test the meat with a skewer: the juices should run out clear.
5
Meanwhile, make the roasted ginger carrots: Combine the carrots and butter in a roasting pan. Cut the ginger lengthwise into 10 ribbons using a vegetable peeler and add to the tray. Cook in the covered grill (or oven, if using) with the pork for 30 mins or until carrots are tender.
6
Meanwhile, make the nam jim: Place the garlic, chili herbs, fish sauce, sugar, shallots, and lime in a blender and process ingredients until smooth.
7
Rest the pork for 15 mins before slicing. Serve with carrots and nam jim.

2007

kcal

Calories

113

Fat

Carbs

203

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 1/2 lbs boneless pork loin, rind on, 1 tbsp olive oil, 1 tbsp coarse salt, 1 1/2 lbs baby carrots, trimmed, and more.

Yes, Grilled Pork Loin With Nam Jim Thai Dipping Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!