Instructions

1. 01

   Use a fork to tenderize the pork on both sides. Mix all marinade ingredients and coat the pork thoroughly. Refrigerate for 30 minutes to 3 hours.

2. 02

   Preheat your grill to 425°F, setting up for both indirect and direct heat using the adjustable fire grate and offset box. Add your favorite wood chunk (oak or hickory recommended) to the firebox for a boost of real smoke flavor.

3. 03

   Place the marinated pork on the cooler, indirect side of the grill and smoke for 10 minutes with the lid closed. Flip, top with miso butter, then move to the direct side and sear over high heat until you reach an internal temperature of 145°F. Remove and let rest on a cutting board.

4. 04

   Briefly char the romaine on the grill, then transfer to the cutting board. Use the pork drippings as your salad base—add lemon juice, olive oil, salt, pepper, arugula, and peppers, and toss everything right there with the sliced pork.

5. 05

   Slice the pork, roll the salad in the drippings again, and plate it up. This dish hits all the notes—crispy sear, tender pork, smoky depth, and bright salad.