Grilled Pork Loin With Potato Salad Recipe

Name: Grilled Pork Loin With Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/3 None pounds potatoes; 4 tbsp canola or sunflower oil; 4 None onions, finely chopped; 2 cloves garlic, finely chopped; 1 tbsp paprika; 1 tbsp flour; 2 1/4 lbs tomatoes, halved; 4 oz sun-dried tomatoes in oil, drained and coarsely chopped; 4 tbsp Worcestershire sauce; 2 tbsp sugar; 8-10 tbsp cider vinegar; 20 slices bacon; 1 None boneless pork loin roast (about 4 1/2 lbs); 1 cup vegetable stock; 5 oz romaine lettuce; 4 oz arugula leaves; 9 oz cherry tomatoes; 1 bunch basil, leaves picked, reserving a few sprigs for garnish

Servings: persons

3 1/3 None pounds potatoes
4 tbsp canola or sunflower oil
4 None onions, finely chopped
2 cloves garlic, finely chopped
1 tbsp paprika
1 tbsp flour
2 1/4 lbs tomatoes, halved
4 oz sun-dried tomatoes in oil, drained and coarsely chopped
4 tbsp Worcestershire sauce
2 tbsp sugar
8-10 tbsp cider vinegar
20 slices bacon
1 None boneless pork loin roast (about 4 1/2 lbs)
1 cup vegetable stock
5 oz romaine lettuce
4 oz arugula leaves
9 oz cherry tomatoes
1 bunch basil, leaves picked, reserving a few sprigs for garnish

1
Cook the potatoes in boiling water for about 20 mins.
2
For the barbecue sauce, heat 2 tbsp of the oil in a large skillet on medium heat. Add the 1/2 of the onions and garlic and saute for 5 mins. Sprinkle with the paprika and flour and cook for 15 seconds. Stir in both tomatoes and bring to a boil. Reduce the heat to low and simmer for about 15 mins, stirring occasionally. Add the Worcestershire sauce, 1 tbsp of the sugar, 2-4 tbsp of the vinegar and season to taste. Pour into a bowl and set aside.
3
Place 18 slices of bacon slightly overlapping at 45u00b0 angle to each other to create a succession of Vs. Put the pork roast in the middle of the bacon. Brush generously with the barbecue sauce. Refrigerate any remaining sauce. Wrap the slices of bacon around the roast and place the remaining 2 slices over the bacon ends.
4
Heat the grill to medium-low to medium heat. Place the roast on the grill rack. Grill with the lid closed for about 2 hours.
5
Peel and slice the potatoes and place in a large bowl. Set aside. Heat 2 tbsp of oil in the large skillet on medium heat. Add the remaining onions and saute for 4 mins. Add the stock and 6 tbsp of vinegar and bring to a boil. Season to taste. Pour over the potatoes. Add the lettuces, cherry tomatoes and basil; toss to coat well.
6
Remove the roast to a cutting board. Cover with foil and let rest for 5 mins before slicing. Serve with the potato salad and remaining sauce. Garnish with the basil sprigs.

1244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 1/3 None pounds potatoes, 4 tbsp canola or sunflower oil, 4 None onions, finely chopped, 2 cloves garlic, finely chopped, and more.

Yes, Grilled Pork Loin With Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Pork Loin With Potato Salad

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