Over the last few weeks I’ve shared meals inspired by our trip to Germany this past December. Here’s another international recipe we recently made after returning from vacation: Sicilian Grilled Pork Loin with Massaged Kale Salad.

This dish is one we enjoyed a while abroad, and this version tasted just as good – almost like a smoked ham that’s still tender and juicy. It’s definitely a keeper!

Sicilian Grilled Pork Loin Recipe

You'll definitely want to try this recipe for grilled pork loin and kale salad!

You’ll definitely want to try this recipe for grilled pork loin and kale salad!

We used the Big Green Egg for the grilled pork loin and followed this recipe from Bobby Flay. Although we didn’t grill the peaches, the glaze was excellent.


  • 1 boneless blade-end pork loin with 1/8-inch layer of fat still attached to one side
  • Honey-Rosemary Brine, recipe follows
  • 2 Tablespoons olive oil
  • Freshly ground black pepper

Special equipment: 2 cups pecan wood chips, soaked in water for 2 hours; soaked rosemary sprigs or sage leaves, optional

Honey-Rosemary Brine:

  • 2 cups low-sodium chicken broth
  • 1/2 cup kosher salt
  • 1/4 cup clover honey
  • 2 Tablespoons sugar
  • 2 teaspoons black peppercorns
  • 8 large sprigs fresh rosemary
  • 4 cloves garlic, smashed
  • 4 cups ice cubes

Agrodolce Grilled Peach Glaze:

  • 1 cup red wine vinegar
  • 1/4 cup clover honey
  • 1/4 cup peach nectar or water
  • Kosher salt and freshly ground black pepper


Tie the loin with kitchen twine at 1-inch intervals and add to the Honey-Rosemary Brine in a large container. Brine the pork loin in the refrigerator for at least 4 hours and up to 12 hours. Remove from the brine, rinse under cold water and pat dry with paper towels. Let sit at room temperature for 1 hour before grilling.

Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash) and add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals. Spread the soaked wood chips, the rosemary sprigs or sage leaves, if desired, evenly over the top of the briquettes.. Put the cooking grate in place and open the grill lid vents halfway. Let the grate heat for 5 minutes. Use a grill brush to scrape the cooking grate clean.

Brush the entire loin with the olive oil and sprinkle with pepper. Place the pork on the opposite side of the coals but close to the fire. Cover with the lid and turn the lid so that the vents are opposite the fire to draw smoke through the grill. Use a grill thermometer and make sure the heat inside the grill is at 400 degrees F.

Grill the pork, covered, until an instant-read thermometer inserted into the thickest part of the pork registers about 135 degrees F. This will take anywhere from 30 to 45 minutes, depending the thickness of the loin.

Transfer the loin to a cutting board, tent loosely with foil and let rest 15 minutes before cutting into thick slices. Drizzle some of the reduced peach glaze over the meat.

Honey-Rosemary Brine:

Bring 6 cups water to a boil in a large saucepan. Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt. Remove from the heat and add the ice cubes to cool quickly to room temperature.

Agrodolce Grilled Peach Glaze:

Bring the vinegar, honey, nectar and some salt and pepper to a simmer in a large high-sided sauté pan over medium heat. Cook until the liquid is reduced to a syrupy consistency, about 15 to 20 minutes. Remove from the heat.

Massaged Kale Salad Recipe

This kale salad is a staple for us. It’s easy, fast and very tasty!


  • 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
  • 1 lemon, juiced
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Kosher salt
  • 2 teaspoons honey
  • Freshly ground black pepper
  • 1 mango, diced small (about 1 cup)
  • Small handful toasted pepitas (pumpkin seeds), about 2 rounded Tablespoons


In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

Download and print the recipes here.

Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: Dinner-Diva.com for more info.