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Recipe: Grilled Pork Loin with Mustard Crust and Grilled Potato Planks

by Jeff Flynt

The weather in the region is getting nice enough to bust out the old grill. Dust it off, dump any remaining ashes left over from last year (if it's a charcoal grill), make sure the propane tank is full (if it's a gas grill) and start thinking about firing it up.

One recipe to get your grilling season off on the right foot is Grilled Pork Loin with Mustard Crust and Grilled Potato Planks.

A couple of notes regarding this recipe from the Boston Globe:

1) It's the kind of meal which you can spend a few extra minutes late in the work week to prep (by marinating the pork loin) and is ready to go when you are over the weekend. 

2) Here's a list of steps to perform whenever you decide to make it that first grilling event of the season. (Thank you to Steven Raichlen, BBQ authority).

3) Having two zones when grilling is extremely important. Remember, with cooking the pork loin, you'll need to grill directly on higher heat to sear the outside and impart the smoky flavor. But you'll also need an area of the grill which isn't as hot, so that you can use your grill like an over to finish the cooking and get the pork up to temperature (in this case 145 degrees for pink meat). You can go higher if you want, but you can't go back once you cross that temperature threshold.

4) If you don't get Yukon Gold potatoes, Russets will work as an acceptable substitute.

I've seen some grills popping up in my neighborhood already, so if you haven't had the chance to yet, drag out the trusty machine and get going!