Za’atar Grilled Pork Loin
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The flavors of lemon, sesame, thyme, and paprika can all be found individually in different recipes for lighter meats and fish. Here, we’ll use them together in a Middle Eastern blend known as za’atar to create a fast and easy wet rub for grilled pork loin.
- 4 pork loin chops, about 8 oz each
- 1/4 cup extra virgin olive oil
- zest and juice of one lemon
- 2-1/2 tsp dried thyme
- 2-1/2 tsp sesame seeds
- 1 tsp paprika
- 1/4 tsp sea salt
- small bunch green onions for garnish
Warm grill to medium-high heat (about 400 degrees). Combine all of the ingredients except the green onions and the pork in a small prep bowl. Whisk well, then brush liberally over all sides of the chops. Set aside until the grill warms up.
Grill, turning once, until the chops read 145 degrees in the center with a quick-read thermometer. For thick-cut pork chops like these, that took about 30 minutes on our pellet grill. For the last 4 to 5 minutes, place the green onions on the grill just until they brown a little. Let rest for a few minutes after removing from the grill, then slice thinly across and serve with a wedge of lemon and some of the green onions for garnish.