Grilled Kurobuta Pork Loin with Fresh Blackberry Gastrique & Mango Salsa
1 10-rib rack of Kurobuta pork loin
Coarse salt & black pepper, to taste
Blackberry gastrique (recipe follows)
Arrange charcoal on grill to form a hot zone and a cool zone that doesn’t have coals underneath. Allow grill to get very hot. Meanwhile, let pork sit at room temperature for 20 minutes. Sprinkle with salt and pepper on both sides. Place pork loin on hot grill skin side down and cover for two to three minutes until crust forms. Flip pork to form crust on other side. Move pork away from direct heat and continue cooking, with grill covered, for 30 minutes. Check periodically to avoid flare-ups. Flip and cook for another 30 minutes, or until meat thermometer reads 143°F. Remove pork loin and allow to rest for 20 minutes. Slice into individual chops, then drizzle with gastrique and serve with mango salsa on the side.