Grilled Honey Balsamic Pork Loin with Smokey Garlic Mashed Potatoes and Chili Dusted Aspargus

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   Let's start by marinating the protein.

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   Pork loin back rib cuts usually come 2 in a pack.

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   First let's slather them in the horseradish mustard.

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   Both sides.

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   The acid in the mustard tenderizes the meat.

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   Now let's take a 3 finger pinch and salt up the meat.

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   A few sprinkles of black pepper, that's it.

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   Let's prep the aspargus.

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   I buy mine pre cut.

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    But you want to either chop off the bottom 1/4 inch of aspargus or peel it, so it's extra tender after cooking.

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    Lay the aspargus onto a piece of aluminum foil.

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    Drizzle with olive oil.

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    Now salt.

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    Then black pepper.

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    Now dust it with chili powder until it is nearly completely red.

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    Top with 1 tbsp pad of butter.

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    Now close up the foil packet.

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    Poke a few holes on top.

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    Onto the balsamic honey reduction sauce.

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    Pour in the balsamic vinegar.

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    Add in the water.

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    Now the honey.

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    Whisk the mixture.

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    Reduce by half at medium high heat until it starts to thicken.

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    Set aside and keep warm.

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    Mashed potato time.

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    Rough chop potatoes and put in boiling water.

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    Once soft, add in 2 tbsp butter and mix.

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    Now add in the milk and mix.

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    Firm but creamy mashed potatoes.

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    Salt and pepper to taste.

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    Set aside and keep warm.

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    Finely mince 2 cloves of garlic.

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    Place into a foil packet.

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    Don't close it all the way.

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    To the grill!

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    I want to hit the food with some smoke, but don't have 5 hours to do so.

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    In comes the smoke packet.

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    Soak some apple wood chips in warm water and put them into a foil packet.

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    Poke some holes on top.

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    Toss this packet onto the hot coals.

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    ( this works with a gas grill as well )

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    Place the aspargus packet onto the grill.

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    Now drop on the pork loin cuts.

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    We let these sit over the coals and get a nice char on both sides.

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    The smoke packet will infuse the foods with flavor.

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    With about 10 minutes until the pork Is ready, brush on the balsamic honey reduction.

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    Flip the pork so the reduction carmelizes on both sides.

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    Now toss the minced garlic packet over the coals.

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    Once the pork is nice and carmelized with our sauce, the asparagus is fork tender and the garlic is smokey.

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    We're ready to plate.

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    Just 2 more steps.

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    Fold the smoked garlic into the mashed potatoes.

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    Now those are ready.

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    I finish the pork loin with a drizzle of the balsamic honey sauce on the plate.

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    Bon appetit.

* Per serving · 4 servings · Values may vary.