Chef Michael Symon’s Roasted Pork Loin Recipe Is Perfect For Summer Grilling

The Food Network star’s charcoal grill favorite is “tender and packed with flavor.”

While many travelers flock to the sprawling Bahamian resort Atlantis for its pristine beaches, family-friendly waterslides, and signature manta ray lagoons, the pink-hued complex also serves up some serious fine dining options. Atlantis boasts restaurants from three Michelin-starred chefs—a Nobu outpost from Japanese sushi legend Nobu Matsuhisa, FISH by Spanish superchef José Andrés, and Paranza by New York City pasta maestro Michael White.

And the oceanfront property’s annual Nassau Paradise Island Wine & Food Festival, which returns in April 2027, is apparently still inspiring attendees of the gustatory gathering. Take chef, restauranteur and author Michael Symon, who currently co-hosts Food Network’s 24 in 24: Last Chef Standing, a cooking competition show alongside Esther Choi. The Cleveland-based culinarian has created a stellar pork loin recipe inspired by the Bahamian festival that’s perfect for summer charcoal grilling, which he’s sharing exclusively with Maxim readers.

“The NPIWFF has quickly become one of my favorite festivals of the year,” Symon said in an email. “It’s the perfect size, and I really get the chance to connect with guests, which is arguably my favorite part. The roasted pork loin? I often make some version of that when hosting a dinner with friends. It’s tender, packed with flavor and the mustard sauce brings a beautiful balance to the richness of the pork. To be honest, if I could eat it every day, I would!” Check out Symon’s full recipe below.

Roasted Pork Loin with Pepper Relish

Serves 4                

Marinade

2 oz soy sauce

¼ cup brown sugar

¼ cup mustard

Salt & Pepper

Mix together soy sauce, brown sugar, mustard, salt and pepper. Coat pork in mixture and let marinate in a non reactive bowl for 1 hour. (While it’s marinating, start cooking the pepper relish.)

Pepper Relish

1 oz olive oil

1 red pepper diced

1 yellow pepper diced

1 jalapeño minced

1 red onion diced

2 clove garlic minced

1 tablespoon fresh thyme

Juice and zest of 1 lime

2 oz sherry vinegar

2 oz honey

¼ cup chopped fresh cilantro

2 oz extra virgin olive oil

To a hot pan, add olive oil, peppers, onions, garlic and thyme. Stir the vegetables and allow to cook and sweat for 3-5 minutes. Add sherry vinegar and lime juice and reduce liquid by half. Remove from heat and add honey, lime zest, olive oil and cilantro. Stir to mix and top sliced pork steaks. 

Pork Loin

1 16-oz pork loin

Cook the pork loin over hot charcoal until nicely charred, then rest to prefect medium. Cook for 4-6 minutes per side, until the internal temperature reaches 145°F. Rest for 5 minutes before slicing. (If a grill is unavailable, cook pork in a cast iron skillet on a stovetop for 5-7 minutes per side, until the internal temperature reaches 145°F. Rest for 5 minutes before slicing.)