Sunday supper and more

Grilled pork loin with mustard crust and grilled potato planks

(Sheryl Julian/Globe Staff)
July 13, 2011

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Serves 4 with leftovers

Grill the potatoes first over the hot area of the fire while the pork marinates.


1 boneless center-cut pork loin (about 2 1/2 pounds), strings removed
1 large clove garlic, cut into slivers
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon ground cumin
1 teaspoon chopped fresh thyme
1/4 cup whole-grain mustard
1 tablespoon honey

1. Make 12 shallow slits all over the pork. Insert the garlic. Sprinkle pork with olive oil, salt, pepper, cumin, and thyme. Cover and refrigerate for up to 2 days. In a small bowl, mix the mustard with the honey and reserve.

2. Prepare a charcoal grill with a medium-hot area and an empty zone or light the burners on a gas grill to medium. Set the pork over the hotter part of the grill and cook for 3 minutes or until it gets grill marks and releases easily from the rack when you lift up a corner. Turn and cook the other sides until the exterior of the pork is browned all over. This will take about 8 minutes total.

3. Transfer the pork to the cooler zone of the fire or turn off the burner under the pork on the gas grill (leave the other burners at medium). Spoon the whole-grain mustard over the top of the pork in an even layer. Cover the grill (with the vents open on a charcoal grill) and continue cooking the pork with indirect heat for 15 to 20 minutes or until an instant-read thermometer inserted into the thickest part registers 145 degrees for pink meat. Continue cooking 5 minutes longer for more done meat.

4. Let the pork rest for 10 minutes before slicing.


1 1/2 pounds Yukon Gold potatoes (6 medium), cut lengthwise into 1/2-inch planks
2 tablespoons olive oil

1. In a deep pot, combine potatoes with cold water by 1 inch. Add a generous sprinkle of salt and bring to a boil. Lower the heat and simmer for 6 minutes or until the potatoes are just tender.

2. Drain the potatoes and transfer to a rimmed baking sheet. Cool to room temperature.

3. Pat the potatoes dry with paper towels (to prevent sticking on the grill). Sprinkle with oil on both sides.

4. Using tongs, set the potatoes over the hot part of the grill and cook without moving, for 4 minutes or until they start to brown and easily release when you slide a metal spatula under them.

5. Turn with the spatula and cook for 4 minutes more or until the potatoes are golden. Tony Rosenfeld