Jeff Mitchell of Gastro Non Grata's grilled pork

Jeff Mitchell of Gastro Non Grata's grilled pork

In case you are not fortunate enough to make it to Seachange for the Gastro Non Grata Patio Series kick-off tonight, Gastro's Jeff Mitchell shared this recipe with Hot Dish, a simple pork preparation for you to try from the comfort of your own patio.

Jeff Mitchell's Grilled Pork (serves four) what you need: one 4-bone pork loin roast with a nice fat side salt & pepper olive oil 1-2 tablespoons garlic, minced 1 teaspoon sugar 1/2 cup or more minced flavorful green things from the garden: sage, chives, thyme, parsley, rosemary, oregano, green onions, green garlic, mint, chervil, etc.

what you do: Salt and pepper the whole roast.Mix green things, garlic, sugar, olive oil and more salt and pepper into a paste. This is a nice excuse to use your mortar and pestle, though a bowl and spoon work fine.Cut cross hatch pattern into fat side and apply paste to this side in an even, pleasingly thick, green layer. For the grill: have one side blazingly hot, the other side moderate. Brown all sides of roast over hot coals/propane flames, maintaining the lovely crust on fat side. Pick and eat charred bits. Move roast to moderate side, cover and cook, crust side up, until internal temp hits 135 degrees- about 30 minutes, though times will vary. Don't let it burn. Don't get drunk and overcook it. Remove from heat and let it rest. Carve and eat, with much Provençal rosé.

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