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Chef Eli
September 28, 2015 | Chef Eli

Grilled Pork Loin with Pineapple, Steamed String Beans and Saddleback Sangiovese!


Serves 4

  • 2013 Saddleback Sangiovese 
  • 1 Pork loin
  • 8,1/2 inch thick slices of fresh pineapple rings
  • 1/3 cup veg. oil
  • string beans

Dry Rub

  • 3 tbs. paprika
  • 2 tbs. granulated garlic
  • 2 tbs. onion powder
  • 2 tbs. ground coriander
  • 1 tbs. cayenne pepper
  • 1 tbs. cumin
  • 1 tbs. black pepper


Thoroughly mix all dry rub ingredients in a bowl and set aside.  Place the loin in a deep baking dish and pour oil over the meat. Thoroughly coat and add the dry rub.  Massage dry rub into the loin ensuring complete coverage.  Set aside for 6 hours in refrigerator. 

Remove the loin to rest at room temperature 30 minutes before grilling.

Open the bottle of Sangiovese and pour yourself a glass! Sear each side of the loin on the grill and reduce the heat. Cook until the internal temperature reaches 145 °F, remove from the grill and cover with foil to rest. 

In the interim, grill the pineapple slices until thoroughly hot. 

Steam the string beans until desired tenderness.

Thinly slice the tenderloin and serve with 2 slices of pineapple, string beans and the remaining glasses of Saddleback Cellars Sangiovese!



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