Honey Marinated Pork Loin:
	Marinade (recipe below)
	4 pounds pork loin roast
	¼ cup vegetable oil
	Cracked Potato Salad (recipe below)
	Grilled Peaches (recipe below)
	Honey-Mustard sauce (recipe below)
	Fresh chopped parsley
	Fresh marjoram
	CHARCOAL: Indirect
	GAS: Indirect / medium heat
	Prepare marinade. Trim fat from pork loin and place in marinade; 
	roll to coat evenly. Cover and refrigerate overnight. Remove port 
	from marinade. Season pork with salt and rub with vegetable oil.
	Place pork on center of cooking grate; cook for 60 - 90 minutes or 
	to desired doneness, turning once halfway through cooking time. Transfer 
	pork to a carving board; let rest for 10 minutes before slicing.
	To serve: Slice pork loin into half-inch slices. Place equal number of 
	slices on individual plates with cracked potato salad and a grilled peach 
	half. Drizzle honey-mustard sauce over pork; sprinkle with parsley and 
	garnish with marjoram.
	Makes four to six servings.
	¼ cup minced garlic
	¼ cup honey
	¼ cup chopped fresh thyme
	2 tbs chopped fresh parsley
	2 tsp red pepper flakes
	¼ cup chopped fresh sage leaves
	2 tbs chopped fresh marjoram
	¼ cup olive oil (extra virgin)
	Juice of ½ lemon
	1 cup chicken stock
	2 tbs honey
	1 tbs balsamic vinegar
	1 tbs Dijon mustard
	Salt and Pepper
	Place chicken stock, honey, vinegar and mustard in saucepan. Cook and 
	reduce by one-third. Add salt and pepper to taste. Serve with Pork Loin.
	4 ripe peaches, washed and split in half, pit removed
	¼ cup balsamic vinegar
	2 tbs vegetable oil
	2 tsp coarsely ground black pepper
	CHARCOAL: Indirect
	GAS: Indirect / medium heat
	Drizzle peaches with balsamic vinegar, oil and pepper. Place peaches in 
	center of cooking grate, skin side down. Cook until juices begin to bubble 
	in well of peach halves, about 10 minutes. To avoid overcooking, set peaches 
	on warming rack. Makes four servings.
	18 - 24 small red potatoes, whole
	¼ cup vegetable oil
	Salt and Pepper
	Vinaigrette (recipe below)
	CHARCOAL: Indirect
	GAS: Indirect / medium heat
	Wash potatoes; coat with oil, salt and pepper. Place on center of cooking 
	grate and cook about 30 - 45 minutes. Remove potatoes from grill; cool slightly. 
	Crack potatoes by hand or with fork; toss with vinaigrette.
	¼ cup red-wine vinegar
	2 tbs coarse-grain mustard
	Salt and Pepper
	1 cup olive oil (extra virgin)
	Mix vinegar and mustard; add salt and pepper to taste. Gradually whisk in oil to 
	create an emulsion. Add more oil, if needed, to achieve desired consistency.

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