- 8
- 10 mins
- 12 mins
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
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.
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