grilled pork loin with mustard crust and grilled potato planks - small grill with side burner
When baking potatoes, first serve in the hot area of the fire, and then marinate with pork. PORK1.
Make 12 shallow seams on pork.
Plug in the garlic.
Add olive oil, salt, pepper, cumin and a hundred miles to the pork.
Keep the lid cold for 2 days.
In a small bowl, mix the mustard and honey for standby. 2.
Prepare a medium charcoal grill
Hot area and empty area, or ignite the burner on the gas grill to medium.
Place the pork in the hotter part of the grill and cook it for 3 minutes or until it falls off the shelf easily when you lift a corner.
Turn the other side over and cook until the outside of the pork is scorched.
It will take about 8 minutes in total. 3.
Transfer the pork to the cooling area of the fire, or close the burner under the pork on the gas grill (
Keep other burners at medium level).
The top layer of pork is a uniform grain mustard.
Covered grill (
Open the vent on the charcoal grill)
Continue to cook pork with indirect heat for 15 to 20 minutes, or until an instant --
The reading thermometer inserted into the thickest part shows pink meat at 145 degrees.
Continue to cook meat for more than 5 minutes. 4.
Let the pork rest for 10 minutes before cutting. POTATOES1.
Mix potatoes with cold water 1 inch in a deep pot.
Add a lot of salt and bring it to a boil.
Lower the temperature and cook for 6 minutes or until the potatoes soften. 2.
Drain the potatoes and transfer them to the paneled baking sheet.
Cool to room temperature. 3.
Dry the potatoes with paper towels (
Prevent sticking to the grill).
Sprinkle oil on both sides. 4.
Use pliers, Place potatoes in the hot part of the grill, cook for 4 minutes, or until they start to turn yellow, and they are easy to release when you slide a metal spatula under them. 5.
Turn with a spatula and cook for 4 more minutes or until the potatoes turn yellow.