Recipe for: Grilled pork loin with barbecue sauce (Polish-modern) - photo 1
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Recipe for: Grilled pork loin with barbecue sauce (Polish-modern)

Pikantne Main Dishes Regional Cuisine of Poland 50 min Medium 6 wyświetleń ~40.32 PLN - (0)
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Description

Delicate pork loin marinated in a sweet-sour-umami marinade and grilled to a golden crust, served with hot barbecue sauce. The dish combines a traditional Polish ingredient (pork loin) with modern glazing inspired by barbecue sauces, accented with honey and soy sauce for depth of flavor. It looks impressive — golden slices with distinct grill marks, a glossy sauce, and a sprig of thyme as decoration. It pairs well with roasted spelt, young asparagus with butter, or a young cabbage salad. It tastes sweet, slightly smoky, and umami, while maintaining the juiciness of the meat thanks to a short but effective marinade.

Ingredients Used

Ingredients (13)

Servings:
4
  • Pork loin 800 g
  • Rapeseed oil 30 g
  • Ketchup 200 g
  • Mustard 50 g
  • Honey 30 ml
  • Apple cider vinegar 15 ml
  • Soy sauce 30 ml
  • Garlic 3 ząbki (~15 g)
  • 🌿 Przyprawy
  • Smoked paprika 2 łyżeczki (~4 g)
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Thyme 30 g
  • Butter 20 g
💰 Szacowany koszt dania: ~40.32 PLN (10.08 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Lay the pork loin on a cutting board. If the piece is uneven, cut it lengthwise to obtain a slice about 1.5–2 cm thick, or cover it with plastic wrap and gently pound it with a meat mallet to a thickness of 1.5 cm — the goal is even grilling. Remove larger membranes and excess fat.

Ingredients: Pork loin
Use a plastic or wooden cutting board and a sharp knife. For pounding the meat, use a meat mallet with a mesh and cover the meat with plastic wrap to avoid tearing the fibers. Do not pound too hard — you want an even but compact structure.

Marinade

2

In a large bowl, combine ketchup (200 g), mustard (50 g), honey (30 g), apple cider vinegar (15 g), soy sauce (30 g), smoked paprika (4 g), minced garlic (15 g), canola oil (30 g), salt (5 g), and black pepper (2 g). Use a whisk or spoon to achieve a smooth, uniform emulsion. Taste a little — the flavor should be distinctly sweet and sour with a hint of smoke and umami.

Ingredients: Ketchup, Mustard, Honey, Apple cider vinegar, Soy sauce, Smoked paprika, Garlic, Rapeseed oil, Salt, Black pepper
Use a wide bowl and a hand whisk. If you don't have smoked paprika, you can add 1/2 teaspoon of smoked salt as an alternative. Before adding the meat, set aside ~100 g of the marinade in a separate container — this will be the base for the barbecue sauce that needs to be brought to a boil.
3

Brush the pork loin evenly with the remaining marinade — use a kitchen brush or your hand to coat the marinade on both sides. Place the meat in a flat dish or bowl and cover with plastic wrap. Set aside for 20 minutes at room temperature (short marinating so the meat doesn't lose its texture).

Ingredients: Pork loin, Ketchup, Mustard, Honey, Apple cider vinegar, Soy sauce, Smoked paprika, Garlic, Rapeseed oil, Salt, Black pepper
For marinating, use a ceramic or glass container. If you marinate for longer than 30 minutes, store the meat in the refrigerator. Do not use the reserved marinade from step 2 without boiling it first (see sauce preparation step).

Barbecue sauce

4

Pour the reserved marinade (~100 g) into a small saucepan. Bring to a gentle boil over medium heat, then reduce the temperature and cook for 4–6 minutes, stirring occasionally, until the sauce thickens slightly and loses the raw garlic aroma. Taste and season if necessary with a teaspoon of honey or a pinch of salt.

Ingredients: Ketchup, Honey, Apple cider vinegar, Soy sauce, Mustard, Smoked paprika, Garlic
Use a small saucepan with a diameter of 16–18 cm and a wooden spoon. Cook over medium heat to prevent the sauce from burning. It's important: the marinade that has come into contact with raw meat should not be used without boiling.

Grilling

5

Preheat the grill (charcoal, gas, or grill pan) to medium-high heat — the grate should be around 200°C. Oil the grate with a brush dipped in canola oil. Place the pork loin on the grill and cook for 5–7 minutes on the first side, until the meat develops golden, slightly charred marks; flip with tongs and grill for another 5–7 minutes on the second side. Halfway through grilling, brush the meat with a layer of the barbecue sauce prepared earlier (use a brush).

Ingredients: Pork loin, Rapeseed oil, Ketchup, Honey
Use tongs to turn the meat — do not pierce it with a fork, as this will release the juices. Grilling over medium-high heat allows for caramelization without drying out. If you are using a gas grill, close the lid for the recommended minutes; on a grill pan, turn more frequently to avoid burning.

Resting and Finishing

6

After removing from the grill, transfer the pork loin to a cutting board and loosely cover it with aluminum foil. After 6–8 minutes, consider brushing the meat with a thin layer of butter (20 g) and sprinkling fresh thyme sprigs (30 g) on top — the butter will melt and add shine, while the thyme will add aroma. Resting allows the juices to distribute evenly — the meat will be juicy.

Ingredients: Butter, Thyme, Pork loin
Use a cutting board and aluminum foil for light covering. Do not leave the meat covered for too long (no more than 10–12 minutes), as the skin will lose its crispiness.

Serving

7

Slice the pork loin diagonally into 1–1.5 cm thick pieces (against the grain) and arrange them on a warm plate. Drizzle with a little of the prepared and boiled barbecue sauce. Serve with toasted spelt and young asparagus with butter or with a simple salad of young cabbage and rhubarb chutney for a tangy contrast.

Ingredients: Pork loin, Ketchup, Butter, Thyme
Slicing at an angle shortens the fibers and gives more tender bites. Use a sharp meat knife and serve the meat immediately after slicing.

Fun Fact

💡

In traditional Polish cuisine, pork loin was more commonly served as a roast or cutlets. The combination of pork loin with barbecue glaze is an example of modern fusion, where local meat is paired with international seasoning techniques.

Best for

obiad rodzinny grill wiosenny przyjęcie na świeżym powietrzu świętowanie z bliskimi

Tips

🍽️ Serving

Serve the slices of pork lightly browned on the edges, with an additional bowl of warm barbecue sauce. It pairs well with toasted spelt, young asparagus with butter, or spicy rhubarb chutney served on the side for a flavor contrast. For drinks: light wheat beer or dry white wine.

🥡 Storage

Store the pork loin in an airtight container in the refrigerator for up to 2 days. The sauce transferred to a separate dish can be stored for up to 3 days. Reheat in the oven at 150°C for 8–10 minutes covered with foil to prevent the meat from drying out; avoid the microwave, which can make it tough.

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