This recipe is simple, almost common but ... contains the secret of a successful barbecue (applied for any type of liver, in this case, pork liver).
Garnish was a little different because I made instead a mushroom roulade with mozzarella
for a more festive meal.
First wash and drain pork liver. Do not cut, not puncture, no salt, no spices ... Do not do anything but preheat grill.
Place the pieces of liver on a hot grill and reduce heat slightly (to medium).
Leave liver on grill about 1-2 minutes, until you see the edges turn white, then turn it on the other side (without puncture it).
Sprinkle pepper on the already grilled side. Turn slices again after another 1-2 minutes and sprinkle salt and pepper to taste.
Turn the liver again until brown more but remains juicy during the grilling (it should sit on grill about 8 minutes, for a medium grilling which means a little raw in the middle).
Remove pork liver in a baking pan with pan and keep it covered for 5 minutes before serving.
Stean released will “hydrate” grilled liver making it extremly tasty.
Serve warm in sauce from baking pan with a side dish mushrooms.