Caputo’s Grilled Pork in Sicilian Mint Sauce

3 lbs. pork loin, cut into 3/4 inch thick slices, then quarter the slices
1 T extra virgin olive oil
zest of 1 large lemon, shredded
1/2 t dried oregano
salt and freshly ground black pepper to taste

Mint Sauce
1/4 medium red onion, minced
1 clove garlic, minced
generous pinch of sugar
3 T red or white wine vinegar
salt and freshly ground black pepper to taste
1 T extra virgin olive oil
1/4 cup fresh mint leaves, tightly packed and finely chopped

Toss the pork wiht the oil, lemon zest, oregano and pepper, let marinate for 1 to 6 hours. About 30 minutes before cooking combine the minced onion, garlic, sugar, vinegar, salt and pepper in a small bowl. Right before cooking whisk in the olive oil.

Heat a skillet or griddle over medium-high heat. Saute the pork, seasoning with salt and pepper, turn the pieces to brown evenly. Reduce the heat to medium-low and continue to cook until meat is down, stirring occasionally. Transfer to a serving platter. Stir 3 tablespoons of the mint into the sauce, spoon over pork, sprinkle the remaining mint over pork just before serving.

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