Grilled Kansas City pork loin with mushroom salad
From the foundersAlexander Eriksson·Founder & CEO
Tender pork loin glazed with a smoky spice rub and served with a fresh, charred mushroom and pointed pepper salad.
Ingredients
2 servings
- 500 gpork loin
- 250 gmushrooms
- 2 stpointed peppers
- 1 stromaine lettuce
- 1 mskrapeseed oil
- 1 mskpaprika
- 1 tsklight brown sugar
- 0.5 tskmustard powder
- 0.5 tskgarlic powder
- 1 mskapple cider vinegar
- 1 tskflaky sea salt
- 0.5 tskblack pepper
How to make it
- 1
Pat the pork loin slices dry with kitchen paper.
- 2
Mix the paprika, light brown sugar, mustard powder, garlic powder, salt and black pepper in a bowl.
- 3
Rub the spice mix thoroughly into the meat and rub a little oil over the vegetables.
- 4
Grill the pork, whole mushrooms and halved pointed peppers over high direct heat for 4-5 minutes per side.
- 5
Cut the grilled vegetables into smaller pieces and mix with shredded romaine lettuce and apple cider vinegar.
- 6
Let the meat rest for 3 minutes before slicing and serving with the warm salad.
Kitchen tips
- Brush the meat with a little apple juice during the last minute of grilling for an extra glossy finish.
- Finish the meat with flaky sea salt once it has been sliced.
AI-generated content. Always verify ingredients and allergen information yourself.
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