I’m still on my grilling kick, but why not try something with a little Mediterranean flavor? A little garlic and lemon juice go a long way to brightening up a plain pork chop.
GRILLED PORK LOIN WITH ZUCCHINI COUSCOUS
- 1.5 lb pork loin roast
- 3 tbsp olive oil, divided 2-to-1
- 1 clove garlic, pressed
- Kosher salt and pepper
- 1 package dry couscous
- 2 zucchini, quartered into long wedges
- 1-2 tomatoes, chopped
- Juice from a whole lemon
- 1/2 cup plain Greek yogurt
- 1 tbsp hot sauce
Preheat outdoor grill to medium-high heat. Butterfly pork loin lengthwise almost all the way through. Cover with plastic wrap or wax paper and pound out to 1/2 to 3/4 inch thick. In a small bowl, combine garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon of pepper. Spread half the mixture on one side of the pork, then the rest over the other side.
Drizzle remaining olive oil over zucchini wedges and season with salt and pepper to taste. Grill zucchini, flesh side down, for 3 minutes per side until charred well. Remove from grill. Grill pork loin, turning once, for 3-4 minutes per side until cooked through. Remove from grill and allow to rest.
Prepare couscous according to package directions. When done, place in a large mixing bowl. Slice zucchini and add to couscous. Add tomatoes and lemon juice. In another bowl, combine yogurt, hot sauce, a pinch of salt, and a tablespoon of water. Whisk together.
To serve, divide pork into two portions. Serve pork steak atop couscous with a side dollop of yogurt sauce.
Makes 2 servings (with leftover couscous). Enjoy!