Honey-marinated Pork Loin with Grilled Peaches and Cracked Potato Salad
All of the things which taste wonderful with pork are here: fruit, thyme, sage, marjoram, even honey-mustard sauce. The pork loin is first marinated with honey and herbs, then grilled, sliced, and topped with honey-mustard sauce. It is accompanied by grilled peaches and an unusual version of potato salad made with ‘cracked” potatoes — tiny whole potatoes grilled, then slightly mashed to break open the skins.
Note that the pork and potatoes may be cooked at the same time, and are grilled using the indirect method. The peaches are grilled with direct heat; use a small separate grill and start the coals ahead of time to make sure everything comes out at the same time.
Ingredients
- Marinade
- Garlic - 1/4 cup, minced
- Honey - 1/4 cup
- Fresh Thyme - 1/4 cup, chopped
- Fresh Parsley - 2 tablespoons, chopped
- Red Pepper Flakes - 2 teaspoons
- Fresh Sage leaves - 1/4 cup, chopped
- Fresh Marjoram - 2 tablespoons, chopped
- Olive Oil - 1/4 cup
- Juice of 1/2 lemon
- Pork Loin Roast - one, 4-pound
- Salt
- Vegetable Oil - 1/4 cup
- Cracked Potato Salad
- Red Potatoes - 18 to 24 small
- Vegetable Oil - 1/4 cup
- Salt and freshly ground black pepper
- Vinaigrette
- Red Wine Vinegar - 1/4 cup
- Coarse-grain mustard - 2 tablespoons
- Salt and freshly ground black pepper
- Extra-Virgin Olive Oil - 1 cup
- Honey-Mustard Sauce
- Chicken Stock - 1 cup
- Honey - 2 tablespoons
- Balsamic Vinegar - 1 tablespoon
- Dijon-style mustard - 1 tablespoon
- Salt and freshly ground black pepper
- Grilled Peaches
- Ripe peaches - 2 to 3, washed and split in half, pit removed
- Balsamic Vinegar - 1/4 cup
- Vegetable Oil - 2 tablespoons
- Coarsely-ground black pepper - 2 teaspoons
- Parsley Leaves - 4 to 6, chopped
- Marjoram Sprigs - 4 to 6
Instructions
To prepare the marinade: Put the garlic, honey, thyme, parsley, red pepper, sage, and marjoram in a bowl. Stir in the vinegar, then whisk in the oil in a steady stream until combined.
To prepare the pork: Trim the fat from the pork loin. Place the marinade in a baking dish large enough to hold the pork. Put the pork in the marinade and turn to coat; cover with plastic wrap and refrigerate overnight. Or, put the marinade and the pork in a large, heavy zippered plastic bag. Press out the air, and work the bag with your hands until the pork is coated with marinade. Refrigerate overnight.
Prepare the grill for indirect cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Or, light a gas grill according to manufacturer’s directions. Move the coals into a circle around the outside of the fire grate and place a drip pan in the center. Place the cooking grate on top. Remove the pork from the marinade and season with salt; rub with vegetable oil.
Put the pork loin over the hot coals and sear for 1 minute on each side to create grill marks. Place the pork in the center of the grill over the drip pan to cook. The potatoes for the salad may be placed on the grill with the pork at this time; see below. Put the cover in place with the vents open. Grill over this indirect medium heat for 1-1/2 hours or to desired doneness, turning once halfway through the cooking time. When the pork is finished, transfer to a platter, tent with foil, and let rest for 10 minutes before slicing.
To prepare the potato salad: Prepare a grill for indirect cooking, as above. Wash the potatoes. Using your hands, coat them with oil, salt, and pepper. Place in the center of the grate and cook about 40 minutes, or until tender. The potatoes may be placed on the grill around the pork when it begins to cook, above, and removed when you turn the pork half-way through the cooking. Keep the potatoes separated from the raw pork; do not let them touch the meat.
Cool slightly. Press on the potatoes with a fork or your hand to crack them. Just before serving, toss with the vinaigrette.
To prepare the vinaigrette: Mix the vinegar and mustard; add salt and pepper to taste. Gradually whisk in the oil in a steady stream until combined. More oil may be added if necessary to reach the consistency you desire. Set aside.
To prepare the honey-mustard sauce: Put the chicken stock, honey, vinegar, and mustard in a saucepan. Cook over medium heat until reduced by one-third. Season to taste with salt and pepper. Keep warm.
To grill the peaches: Prepare a grill for direct heat cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Or, light a gas grill according to manufacturer’s directions. Place the cooking grate on top and let it heat for a minute or two until hot.
Drizzle the peaches with balsamic vinegar, oil, and pepper. Place the peaches, skin-side down, on the heated cooking grate. Cook until the juices in the wells of the peach halves begin to bubble, about 10 minutes. Remove from heat.
To serve: Slice the pork loin in 1/2-inch-thick slices. Divide the slices among individual serving plates. Add potato salad and a peach half to each plate. Drizzle honey-mustard sauce over the pork. Sprinkle each dish with parsley and garnish with marjoram.
