Grilled Pork Loin with Wrinkled Potatoes, Mojo Verde and Mojo Picón

Name: Grilled Pork Loin with Wrinkled Potatoes, Mojo Verde and Mojo Picón
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 680 grams boneless pork loin; 1 teaspoons crushed red pepper; 1 teaspoons cumin seeds, toasted, divided; 7 Tbsps extra virgin olive oil, divided use; 10 medium cloves garlic, divided; 6 servings Kosher salt; 2 Tbsps juice from about 1 lemon; 59 milliliters lightly packed, fresh parsley leaves; 1 teaspoon fresh oregano leaves; 680 grams red potatoes, quartered; 3 Tbsps red wine vinegar, divided; 3 roasted red peppers, skins removed; 1 serrano pepper, seeded and coarsely chopped; 2 Tbsps sherry vinegar; 2 teaspoons hot smoked paprika, divided; 59 milliliters water, divided; 2 slices stale white bread, crusts removed and torn, divided

You can never have too many main course recipes, so give Grilled Pork Loin with Wrinkled Potatoes, Mojo Verde and Mojo Picón a try. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 431 calories, 29g of protein, and 23g of fat. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up wine vinegar, cumin seeds, water, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert.

Instructions

Score fat on pork loin in a cross-hatch pattern. Poke pork with a fork 15 times. Smash four cloves garlic.

Ingredients you will need

Whole Garlic Cloves

Pork Loin

Pork

Place pork and garlic in a resealable plastic bag, along with 1 teaspoon pimentón, 2 tablespoons olive oil, lemon juice, 1 tablespoon red wine vinegar and 1/2 teaspoon salt. Seal bag and squish around to combine and rub marinade into the meat.

Ingredients you will need

Red Wine Vinegar

Lemon Juice

Olive Oil

Dry Seasoning Rub

Garlic

Meat

Pork

Salt

Equipment you will use

Ziploc Bags

Place in refrigerator and marinate for at least four hours or up to overnight.

When ready to cook, remove pork from marinade and pat dry with paper towels. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Set a disposable aluminum pan under the cool side of the grill. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

Ingredients you will need

Marinade

Spread

Pork

Cooking Oil

Equipment you will use

Paper Towels

Grill

Frying Pan

Place pork loin over hot side of coals and cook until all sides are browned, about 10 minutes total.

Ingredients you will need

Pork Loin

Transfer pork to cool side, cover grill with vents open, and cook, turning occasionally, until pork registers 140°F in center, about 25 minutes.

Ingredients you will need

Pork

Equipment you will use

Grill

Transfer to a cutting board, tent with foil, and allow to rest for 10 minutes.

Equipment you will use

Cutting Board

Aluminum Foil

While pork is cooking, adjust oven rack to lower-middle position and preheat oven to 425°F.

Ingredients you will need

Pork

Equipment you will use

Oven

Place potatoes in a baking dish.

Ingredients you will need

Potato

Equipment you will use

Baking Pan

Drizzle with 1 tablespoon olive oil and season with salt and black pepper to taste. Roast until tender, about 25 minutes.

Ingredients you will need

Salt And Pepper

Olive Oil

Prepare the mojo verde by roughly chopping 5 cloves of garlic.

Ingredients you will need

Clove

Garlic

Place the garlic, sherry vinegar, cilantro, oregano, parsley and 1/4 teaspoon cumin seeds in a blender.

Ingredients you will need

Sherry Vinegar

Cumin Seeds

Cilantro

Oregano

Parsley

Garlic

Equipment you will use

Blender

Add serrano pepper and pulse until it forms a paste.

Ingredients you will need

Serrano Pepper

Add 1 slice bread, 2 tablespoons olive oil and 1/2 teaspoon salt. Puree until smooth, adding up to 1/4 cup water in 1 tablespoon increments to achieve a sauce-like consistency. Set aside at room temperature.

Ingredients you will need

Olive Oil

Bread

Sauce

Water

Salt

To make the mojo picón, roughly chop remaining 3 cloves garlic.

Ingredients you will need

Whole Garlic Cloves

Place the garlic, remaining 1/4 teaspoon cumin seeds, red peppers, remaining 1/2 teaspoon pimentón, crushed red pepper and remaining 2 tablespoons red wine vinegar in a blender. Pulse until it forms a puree.

Ingredients you will need

Red Pepper Flakes

Red Wine Vinegar

Cumin Seeds

Red Pepper

Garlic

Equipment you will use

Blender

Add remaining slice of bread and 1/2 teaspoon salt. With the blender running, add remaining 2 tablespoons olive oil in a steady stream and puree until smooth, adding up to 2 tablespoons water in 1 tablespoon increments to achieve a sauce-like consistency.

Ingredients you will need

Olive Oil

Bread

Sauce

Water

Salt

Equipment you will use

Blender

When meat has rested, carve and serve with potatoes and both sauces.

Ingredients you will need

Potato

Meat