Course
Main
Serves
10-12 as an appetizer, 6-8 as a main course
If you like carpaccio, then you’ll love this grilled whole loin dish. It’s one of my favorite ways to cook up a whole loin. I grill it, keeping it very rare, then let it rest for a while before slicing it super thin.
Before serving, I drizzle the slices with olive oil, lemon juice, and sea salt. Or better yet, I make up a batch of gremolata using lemon zest, parsley, and garlic. Especially good with elk loin, this dish is a refreshing crowd pleaser.
Ingredients
- 2-to 3-pound section of loin, cleaned and trimmed, silver skin removed
- Kosher salt
- Freshly ground black pepper
- Vegetable oil
- Gremolata (optional, recipe below)
- Extra-virgin olive oil
- 1 lemon, cut into wedges
- Sea salt
Preparation
Gremolata This is a great combination of ingredients to put on Just about anything. Classically used as a garnish on Osso Buco you can put it on fries, grilled steaks, or thin slices of grilled whole loin.
- Grate the zest of 2 lemons and 2 peeled cloves of garlic on a Microplane.
- Combine in a bowl with 1/3 cup finely chopped flat-leaf parsley.
- Add 2 teaspoons sea salt and freshly ground black pepper and toss together.
Prepare the grill for indirect heat.
- Season the meat liberally with salt and pepper. Brush the meat lightly with vegetable oil. Let any excess oil drip off.
- Put the meat on the hot side of the grill and sear on all sides. Rotate the loin while you sear, turning it only when it releases easily from the grill-let the grill do the work. Close the lid in between turns to keep the grill hot while you’re cooking.
- Once the entire loin has been seared and the color shifts to a deep mahogany brown, check the internal temperature of the meat.
- You’ll want to pull it off the grill really rare, about 117° (125° for medium rare). If it’s still not there, move the loin to the indirect-heat side of the grill for 6-8 minutes, depending on the heat of your grill. Then check the temperature again.
- Let the meat rest for about 20 minutes.
- Slice the meat as thinly as possible.
- Lay the meat slices out on a plate, top with the gremolata (if using), drizzle with extra-virgin olive oil, and squeeze the lemon wedges over the meat.
- Season with sea salt and pepper.
- Serve at room temperature.
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(7)If you like carpaccio, then you’ll love this grilled whole loin dish. It’s one of my favorite ways to cook up a whole loin. I grill it, keeping it very rare, then let it rest for a while before slicing it super thin.
Before serving, I drizzle the slices with olive oil, lemon juice, and sea salt. Or better yet, I make up a batch of gremolata using lemon zest, parsley, and garlic. Especially good with elk loin, this dish is a refreshing crowd pleaser.
Ingredients
- 2-to 3-pound section of loin, cleaned and trimmed, silver skin removed
- Kosher salt
- Freshly ground black pepper
- Vegetable oil
- Gremolata (optional, recipe below)
- Extra-virgin olive oil
- 1 lemon, cut into wedges
- Sea salt
Preparation
Gremolata This is a great combination of ingredients to put on Just about anything. Classically used as a garnish on Osso Buco you can put it on fries, grilled steaks, or thin slices of grilled whole loin.
- Grate the zest of 2 lemons and 2 peeled cloves of garlic on a Microplane.
- Combine in a bowl with 1/3 cup finely chopped flat-leaf parsley.
- Add 2 teaspoons sea salt and freshly ground black pepper and toss together.
Prepare the grill for indirect heat.
- Season the meat liberally with salt and pepper. Brush the meat lightly with vegetable oil. Let any excess oil drip off.
- Put the meat on the hot side of the grill and sear on all sides. Rotate the loin while you sear, turning it only when it releases easily from the grill-let the grill do the work. Close the lid in between turns to keep the grill hot while you’re cooking.
- Once the entire loin has been seared and the color shifts to a deep mahogany brown, check the internal temperature of the meat.
- You’ll want to pull it off the grill really rare, about 117° (125° for medium rare). If it’s still not there, move the loin to the indirect-heat side of the grill for 6-8 minutes, depending on the heat of your grill. Then check the temperature again.
- Let the meat rest for about 20 minutes.
- Slice the meat as thinly as possible.
- Lay the meat slices out on a plate, top with the gremolata (if using), drizzle with extra-virgin olive oil, and squeeze the lemon wedges over the meat.
- Season with sea salt and pepper.
- Serve at room temperature.