Grilled Peruvian-Style Pork Sirloin
A flavorful and tender sirloin marinated in Peruvian-inspired spices, grilled to perfection. This recipe is gluten-free and perfect for a summer evening.
Ingredients
- ●1 (1.5-2 pounds) Pork sirloinpreferably with a fat cap
- ●2 tablespoons Lime juicefreshly squeezed
- ●2 teaspoons Aji amarillo pepperor substitute with aji panca or habanero
- ●2 cloves Garlicminced
- ●1 teaspoon Cuminground
- ●1 teaspoon Corianderground
- ●1 teaspoon Saltpreferably kosher or sea salt
- ●1/2 teaspoon Black pepperfreshly ground
- ●1 cup Grilled onionsfor garnish
Instructions
- 1
Preheat grill to medium-high heat (400°F/200°C).
- 2
In a blender or food processor, combine lime juice, aji amarillo pepper, garlic, cumin, coriander, salt, and black pepper. Blend until smooth.
- 3
Place the pork sirloin in a large zip-top plastic bag or a shallow dish. Pour the marinade over the pork and massage to coat. Seal the bag or cover the dish with plastic wrap.
- 4
Refrigerate for at least 2 hours or overnight, flipping the pork halfway through.
- 5
Remove the pork from the marinade and let it sit at room temperature for 30 minutes.
- 6
Grill the pork for 5-7 minutes per side, or until it reaches an internal temperature of 145°F (63°C) for medium-rare.
- 7
Transfer the pork to a cutting board and let it rest for 10 minutes before slicing.
- 8
Grill the onions for 2-3 minutes per side, or until slightly charred.
- 9
Slice the pork against the grain and serve with grilled onions and your favorite sides.