Tasting Notes

This serves two.

Briny Orzo with crunchy veggies luscious BBQ bathed in a fantastic sauce. The Orzo can be served at room temperature or hot.

What You Need

3/4 pounds of pork loin.

1 cup Orzo.

1/2 small red onions.

1 small cucumber.

8 cherry tomatoes.

1 small yellow Bell pepper.

6 pitted Kalamata olives.

6 cubes Feta cheese – readily available in most grocery stores.
1/4 cup extra-virgin olive oil

The Pork Loin Marinade

4 tablespoons olive oil.

3 tablespoons Dijon mustard.

2 garlic cloves minced.

Salt and pepper to taste.

1 sprig rosemary.

2 tablespoons honey or brown sugar.

Equipment

1 colander.

1 medium pot.

2 medium bowls.

Paper towels.

1 Ziplock bag – big enough to hold the pork loin.

Method

In a small bowl mix all marinade ingredients. Then put the pork loin into the Ziplock, followed by the marinade. Place in refrigerator for a few hours or overnight. Once done pour the marinade into a small bowl. Set aside.

Then take your pork loin out of the Ziplock and place on paper towels, pat meat dry using the paper towels.

Once done put the pork loin on a plate.

Now take everything to your BBQ.

Now get all the veggies ready for the Orzo.

Once ready, leave them on your cutting board.

Partially peel your cucumber, leave some of skin on, it has a lot of flavour and nutrition. Once peeled cut into small chunks.

Cut your cherry tomatoes in half.

Core your Bell pepper, remove the inner membrane, cut the pepper into small chunks.

Cut your onion into thin slices, dice the slices.

Cut your olives into small pieces.

Place the Orzo in a pot of boiling water. Cook for 8 to 10 minutes – depending how al dente you like it. Drain in a colander and then add to your bowl, then add the olive oil, mix well, to prevent clumping.

Now add all your veggies and cheese, mix lightly, taste and season with salt and pepper to taste. Set aside.

Turn on BBQ and wait till temperature hits 425 degrees Farenheit. Then put pork on the grill, cooking one side for about five minutes until it has nice grill marks on it. Repeat with the other side.

Every once in a while brush the meat with the reserved marinade. After 20 to 25 minutes turn off the BBQ, open the hood till the temperature gets down to 300 degrees Fahrenheit, close the hood and let the meat rest for 10 minutes.

You are now ready to plate.

Delicioso