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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
3/4 cup Dijon mustard
1/4 cup sweet paprika
1/2 cup Worcestershire sauce
1/4 cup firmly packed light brown sugar
1 cup plus 3 tbsp. extra-virgin olive oil
3 tbsp. kosher salt, plus more, to taste
1 bone-in pork loin roast, about 4 1/2 lb.
2 1/2 lb. Yukon Gold potatoes, peeled, cut into wedges 1/2 inch thick and boiled 3 to 4 minutes
1 1/2 lb. spring onions, quartered
Freshly ground pepper, to taste
In a bowl, whisk together the mustard, paprika, Worcestershire sauce, brown sugar and the 1 cup olive oil. Reserve 1/2 cup of the marinade to use as a finishing sauce. Whisk the 3 tbsp. salt into the remaining marinade. Place the pork in a large nonreactive bowl and add the marinade. Cover and refrigerate for at least 8 hours or up to overnight. Halfway through the marinating time, turn the roast over.
If using a gas grill, preheat the 2 outside burners to medium-high heat for 15 minutes. If using a charcoal grill, build a medium-hot fire in one half of the grill, leaving the other half empty.
In a large bowl, stir together the potatoes, onions, the 3 tbsp. olive oil, salt and pepper. Transfer the vegetables to a mesh roasting pan.
Place the pork and the pan with the vegetables on the hot side of the grill. Sear the pork, turning occasionally, until well browned on all sides, and cook the vegetables, stirring occasionally, until slightly charred, 10 to 12 minutes total. Place the pork, bone side down, on top of the vegetables in the pan. Move the pan to the center of a gas grill, or to the side without coals for a charcoal grill. Cover the grill. Roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 145 to 150F, 1 1/4 to 1 1/2 hours. Halfway through roasting, stir the vegetables and turn the pork over, bone side up.
Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Transfer the vegetables to a bowl, stir in 1/4 cup of the reserved sauce, and season with salt and pepper. Place the remaining sauce in a small serving bowl. Carve the pork and pass the vegetables and sauce alongside. Serves 8.
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Deviled Pork Loin with Grilled Potatoes & Onions
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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
3/4 cup Dijon mustard
1/4 cup sweet paprika
1/2 cup Worcestershire sauce
1/4 cup firmly packed light brown sugar
1 cup plus 3 tbsp. extra-virgin olive oil
3 tbsp. kosher salt, plus more, to taste
1 bone-in pork loin roast, about 4 1/2 lb.
2 1/2 lb. Yukon Gold potatoes, peeled, cut into wedges 1/2 inch thick and boiled 3 to 4 minutes
1 1/2 lb. spring onions, quartered
Freshly ground pepper, to taste
In a bowl, whisk together the mustard, paprika, Worcestershire sauce, brown sugar and the 1 cup olive oil. Reserve 1/2 cup of the marinade to use as a finishing sauce. Whisk the 3 tbsp. salt into the remaining marinade. Place the pork in a large nonreactive bowl and add the marinade. Cover and refrigerate for at least 8 hours or up to overnight. Halfway through the marinating time, turn the roast over.
If using a gas grill, preheat the 2 outside burners to medium-high heat for 15 minutes. If using a charcoal grill, build a medium-hot fire in one half of the grill, leaving the other half empty.
In a large bowl, stir together the potatoes, onions, the 3 tbsp. olive oil, salt and pepper. Transfer the vegetables to a mesh roasting pan.
Place the pork and the pan with the vegetables on the hot side of the grill. Sear the pork, turning occasionally, until well browned on all sides, and cook the vegetables, stirring occasionally, until slightly charred, 10 to 12 minutes total. Place the pork, bone side down, on top of the vegetables in the pan. Move the pan to the center of a gas grill, or to the side without coals for a charcoal grill. Cover the grill. Roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 145 to 150F, 1 1/4 to 1 1/2 hours. Halfway through roasting, stir the vegetables and turn the pork over, bone side up.
Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes before carving. Transfer the vegetables to a bowl, stir in 1/4 cup of the reserved sauce, and season with salt and pepper. Place the remaining sauce in a small serving bowl. Carve the pork and pass the vegetables and sauce alongside. Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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