Grilled Marinated Pork Loin

For a family of four, you will need 1.5 – 2 lb pork loin roast trimmed.  These photos show a 1.5lb roast.

Marinade:
2 tablespoons low sodium soy
1 teaspoon dried thyme
2 tablespoons olive oil
2 large cloves garlic, smashed
1 teaspoon cracked pepper

 

In a large bowl, mix all the marinade ingredients.  Add pork roast and coat well with the marinade, making sure the bits of smashed garlic and thyme are on top.

Let marinate, covered in the fridge, for 1 hour, then an additional 15 minutes on your countertop uncovered.

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Pre-heat grill on super high heat till it reaches 450F.

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Once temp is reached, lower burners to the lowest heat, then lay the roast with the thickest end over the hottest point of your grill and CLOSE THE COVER.

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Allow to cook 4 minutes, then flip over (close the cover),  and allow to cook 15 minutes, or until the center is slightly pink and your meat thermometer reaches 145.

Remove from heat and let rest under tin foil for 10-15 minutes.

 

Pork Loin Roast

Pork Loin Roast

 

 

potato salad

Potato Salad

Potato Salad
1.5 lb Red Potatoes
1 Pinch of Fresh Parsley Leaves, minced
1 Large Clove of Garlic, minced
2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Sea Salt
1 Teaspoon Fresh Ground Black Pepper

Bring about 3 Quarts of water in a large stock pot to a boil on high heat.  In the meantime, wash potatoes in cool water then let sit in a fresh cool water bath for ten minutes while the water reaches rolling boil.

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Add a pinch of salt to the water then place potatoes gently.

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Let boil on high for 35 minutes or until the potatoes are tender enough to pierce with a knife throughout.

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Let the potatoes cool to the touch.  While they cool, wash and chop the parsley and chop the garlic.

Once the potatoes are cool enough, peel as much of the skin off as possible. My peeling trick is to wet my hands in cold water.  It helps pull off the skin much easier. Washing my hands off between each or every other potato, as the starch sticks to the hands.

In a large mixing bowl, add rustic cubed potatoes (not perfect), the parsley, garlic, salt, pepper and drizzle with the olive oil.  Mix well to combine the flavors.

potato salad

Done!