Grilled pork loin on the ribs is a grandiose dish for special occasions and to prepare it you need to start in advance. Pork is salted the night before and insisted on the refrigerator, and the next day, the whole cut is completely fried on grill until crisp. In this form it is much more convenient cook than separately chopped cutlets, and the meat itself saves inside more juiciness. Already on the table, chop the finished loin into portioned cutlets on the bones and serve with braised cabbage cider with pickled carrots and celery root. Tart notes cabbage garnish harmoniously complement the flavored pork. with friends: 
Time: 2 hours. 45 minutes Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 central cut of pork loin on ribs weighing 2.7 kg. (do not strip the bones at the ends)
- 1.5 tbsp. chopped carrots
- 1.5 tbsp. julienne celery root
- 3/4 Art. white wine vinegar
- 3 cloves of garlic, crushed
- 1 jalapeno pepper, cut lengthwise in half
- 1 bay leaf
- 1 sprig of fresh dill
- 1 tbsp. l Sahara
- 4 tbsp. l olive oil
- 1 onion, finely chopped
- 1 small head of white cabbage (about 1 kg.), chopped
- 1 tbsp. strong cider
- 1 tsp mustard
Recipes with similar ingredients: pork, white cabbage, jalapeno peppers, celery root, carrots, wine vinegar, apple cider, whole grain mustard, bay leaf, dill
Recipe preparation:
- Start cooking pork the night before: add plenty of salt to it, cover and refrigerate overnight.
- Vegetables should also be pickled the night before: in a saucepan bring salted water to a boil. Add carrots and root Celery and cook until the vegetables are seasoned, about 1 minute. Drain water and place vegetables under cold water.
- In a saucepan, bring to a boil vinegar, garlic, pepper, bay leaf, dill, sugar, 1 tbsp. l salt and 3/4 tbsp. water. Remove from heat and add carrots and celery root. Cool, then shift vegetables with marinade in a container and put overnight in fridge.
- Cook the cabbage the next day. medium heat, heat 2 tbsp. l olive oil. Add onion and 0.5 tsp salts; fry, stirring, until soft, 5 minutes. Add cabbage and cider and simmer, stirring, until the cabbage becomes crispy soft, 10-15 minutes.
- Drain the liquid from the pickled carrots and celery root; discard garlic, pepper, bay leaf and dill. Intervene pickled vegetables in cabbage and simmer for 2 minutes. Take it off the fire stir in mustard and salt. Cool.
- Remove the pork from the refrigerator and let stand at room temperature 30 minutes. Preheat the grill to high heat and heat the grate (on a charcoal grill, rake all the coals into one side of the grill; on a gas grill, turn on burners with only one parties).
- Rub the pork with the remaining 2 tbsp. l olive oil. Fry in the direct heat of the grill, turning to fry on all sides, about 15 minutes. Move to the cooler side of the grill, cover and fry until the thermometer inserted into the thickest part of the meat, will not show a temperature of 63 ° C, from 45 minutes to 1 hours.
- Let the pork rest for 5-10 minutes, then chop into separate cutlets and serve with cabbage.
