Deviled Pork Loin

By á-2128

Ingredients

• 3/4 c Dijon mustard
• 1 / c sweet paprika
• 1/2 c Worcestershire sauce
• 1/4 c firmly packed light brown sugar
• 1 c + 3T extra-virgin olive oil
• 3 T kosher salt, plus more to taste
• 1 bone-in pork loin roast, about 4 1/2 lbs.
• 2 1/2 lb. Yukon Gold potatoes, peeled, cut into wedges 1/2" thick, boiled 3-4 minutes
• 1 1/2 lb. spring onions, quartered
• Freshly ground pepper, to taste

Details

Servings 8
Preparation time 10mins
Cooking time 12mins

Preparation

Step 1

In a large bowl, whisk mustard, paprika, Worcestershire, brown sugar and 1 c oil. Reserve 1/2 c marinade to use as sauce. Whisk 3 T salt into remaining marinade. Add pork. Refrigerate overnight, turning roast over once.

In large bowl, stir together potatoes, onions, 3T oil, salt and pepper. Transfer to mesh roasting pan. Preheat 2 outside burners of gas grill on medium heat. Place pork and pan with vegetables on hot side of grill. Sear pork, turning occasionally, until well browned; cook vegetables, stirring occasionally, 10-12 minutes.

Place pork, bone side down, on top of vegetables iin pan. Move pan to center of grill; cover grill. Roast until internal temperature of pork registers 145-150F, 1 1/4 - 1 1/2 hours. Halfway through roasting, stir vegetables, turn pork over.

Let pork rest 10 minutes. Transfer vegetables to bowl; stir in 1/4 c reserved sauce. Carve pork; pass remaiming sauce alongside.