Pork Loin with Summer Vegetables and Garlic-Dill Aioli

Pork Loin with Summer Vegetables and Garlic-Dill Aioli is an impressive, yet easy, restaurant-quality meal. You will devour each bite of juicy, tender pork and then you will lick garlic-dill aioli off your plate. Or at least that’s how it happened for me. For more information and chef-inspired recipes, visit Adapted from a recipe by Paul Virant ©2017 Smithfield Foods.

Course Main
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 people
Calories 265 kcal
Author adapted from a recipe by Paul Virant


For the pork loin:

  • 1/4 cup vegetable oil
  • 2 tablespoons honey
  • 1/4 onion diced
  • 1 tablespoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1 pound Smithfield® Prime Pork Loin cut into 8 thin slices

For the garlic-dill aioli:

  • 3/4 cup light mayonnaise
  • 2 cloves garlic
  • 1 tablespoon dill pickle liquid
  • 1/4 cup chopped fresh dill weed
  • Salt and pepper to taste

For the vegetables:

  • 2 medium zucchini squash washed and cut in half lengthwise
  • 1 medium head romaine washed and cut in half lengthwise
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 lemon halved


  1. To make marinade, combine vegetable oil, honey, onion, garlic powder, cayenne, and black pepper in food processor and pulse until smooth. Transfer to a resealable food storage bag. Add pork slices and massage to coat. Marinate for one hour or overnight.
  2. Make the garlic-dill aioli. In a small bowl, combine mayonnaise, garlic, dill pickle liquid, and dill weed. Add salt and pepper, to taste. Refrigerate until ready to use.
  3. When ready to cook, heat grill to medium-high. Brush zucchini and romaine with olive oil. Season with salt and pepper, to taste. Grill zucchini about 2 minutes per side and romaine halves 1 minute per side. Squeeze lemon juice over vegetables as they finish grilling.
  4. Spread a heaping spoonful of garlic-dill aioli on 4 serving plates. Chop the grilled romaine and divide evenly between plates, placing on top of mayonnaise. Place 1 zucchini half on top of romaine for each plate.
  5. Remove pork slices from marinade and grill 1 to 2 minutes per side until in tender. Place 2 slices on each plate. Garnish with lemon wedges.