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.
MARINADE:
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
HONEY-MUSTARD SAUCE:
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.
GRILLED PEACHES:
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.
CRACKED POTATO SALAD:
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.
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.
Print This Recipe
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