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Deviled Pork Loin
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Williams Sonoma
| 3/4 c. | Dijon mustard |
| 1/4 c. | sweet paprika |
| 1/2 c. | Worcestershire sauce |
| 1/4 c. | firmly packed brown sugar |
| 1 c. + 3 Tb. | extra-virgin olive oil |
| 3 Tb. | kosher salt, plus more to taste |
| 1 | bone-in pork loin roast, about 4 1/2 lb. |
| 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 |
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 Tb. salt into remaining marinade. Add pork; refrigerate overnight, turning roast over once.
In large bowl, stir together potatoes, onions, 3 Tb. oil, salt and pepper. Transfer to mesh roasting pan. Preheat 2 outside burners of gas grill on medium-high heat. Place pork and pan with vegetables on 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 in pan. Move pan to center of grill; cover grill. Roast until internal temperature of pork registers 145-150 degrees, 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 cup reserved sauce. Carve pork; pass remaining sauce alongside.
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