Whole Pork Loin with Grilled Vegetables By James Whetlor

There's something quietly spectacular about a whole pork loin on the fire.

It's not a cut that demands much from you. No overnight marinades, no complex technique, no fussing. What it asks for is a good bed of embers, a confident hand with the seasoning, and a little patience while the fire does its work.

The result is a thick mahogany crust giving way to pale, juicy meat inside, rested and ready to carve at the table. Alongside it, vegetables that have spent time over the same embers: charred spring onions, blistered tomatoes, broccoli with a little fire in it, and grilled lemon halves that lose their sharpness and turn almost sweet.

James keeps the seasoning simple here, and he's right to. Salt, pepper, olive oil, and fire. This is the kind of cook that looks impressive without feeling stressful.

WHAT YOU'LL NEED

Your Somerset Grill
Meat thermometer
Long tongs
Ember rake
Large serving platter

PREP TIME: 20 MINS

COOKING TIME: 40-55 MINS

RESTING TIME: 20 MINS

SERVICES: 4-6

INGREDIENTS:

1.5–2kg Whole Pork Loin, boneless, skin removed

3 tbsp Olive Oil, plus extra for vegetables

2 tsp Flaky Sea Salt

1 tsp Cracked Black Pepper

4 Medium Carrots, green tops trimmed to 5cm

1 Bunch Spring Onions, ends trimmed

200g Purple Sprouting Broccoli

200g Cherry Tomatoes on the vine

2 Lemons, halved

1 tsp Chilli Flakes (optional)

Method

GRILL SETUP

Light your ash wood or charcoal in the Ember Maker around 1hr before you plan to cook. Use the top-down lighting method and let it burn down to a deep, glowing bed of embers. Rake them out evenly with your ember rake so the heat is spread across the grill.
Hold your hand 10–15cm above the embers. You're looking for 3–4 seconds - that's medium-high heat, perfect for grilling the pork.

PREPARING THE PORK

If your butcher hasn't done it already, trim any excess silver skin from the pork loin. Rub all over with olive oil, then season generously with flaky sea salt and cracked black pepper on all sides.

Top Tip: Keep it simple with oil, salt, and pepper, the fire will do the rest. If you want to go further, a rub of fennel seeds, cumin, or smoked paprika works beautifully with pork.

COOKING

Place the pork loin meat-side down on the V Grill. The V channels dripping fat away from the embers, keeping the heat clean and steady. You're looking for a good sizzle as it hits the bars.
After 6–8 minutes, once you have a deep golden sear, flip the pork. Season the fat side now while the meat side cooks. Rotate 90° to build cross-hatch marks if you like.
Keep cooking, turning every 5–6 minutes. If the pork is colouring too fast, raise the grill using the height adjustment. The aim is a steady, even cook with a mahogany crust forming all over.
Once the internal temperature reaches 60°C, take the pork off and rest it loosely on a board for 10–15 minutes. It'll carry on cooking slightly and the juices will settle back through the meat.

GRILLED VEGETABLES

About 20 minutes before the pork comes off, toss the carrots in olive oil and a pinch of salt and place them on the grill. They take the longest of all the vegetables, so start them first.
Toss the spring onions and broccoli in olive oil, then add them to the grill. For the spring onions, you can lay them briefly over the embers directly to get char and sweetness. Cook the broccoli until it colours but still holds a little stalky bite.
Place the tomato vines directly onto the hot embers or the grill bars until they blister and char. Place the lemon halves cut-side down on the grill and leave until the surface caramelises and chars, this mellows their acidity and brings out sweetness.
Once everything has colour, toss the carrots and spring onions together on the platter with a splash of olive oil, flaky salt, pepper, and chilli flakes if you're using them.

SERVING

Slice the rested pork into thick medallions and arrange on the platter with all the vegetables. Squeeze the charred lemon halves over everything just before you bring it to the table.

Top Tip: Don't skip resting the pork. Ten minutes on the board makes the difference between juicy slices and meat that loses all its moisture as soon as you cut it.