Grilled Pork Loin, Braun Bon Potatoes, and Horseradish Slaw.

I’m developing a giant backlog of your recipes that I want to try out, so one way to work though my list faster is make three at a time. This meal has Pork Loin With Maple Ancho Glaze from John at Patio Daddio, Braun Bon Potatoes from Mary at Deep South Dish, and Emeril’s Horseradish Slaw from Velva at Tomatoes On The Vine.

I used a piece of pork loin as I had a lot of it and I split it lengthwise to provide more surface area for the rub and glaze and so it would cook faster.  I soaked them for 4 hours in a basic brine of orange juice (the glaze contains orange juice), brown sugar, salt and pepper. Then I rubbed them in my pork rub –a mix on Billy Bones Competition and XXX Cherry.

I got my tools together and headed for the grill.

I grilled to an internal temp of 145* and at 125*, I began brushing on the glaze.

Then they were sliced, plated and drizzled with more of the glaze.

I made the potatoes just as laid out in Mary’s recipe. I took the potato shots with the new camera (finally finished my taxes) but when I got ready to shoot the rest of the meal, it sent me some sort of message and refused to take the shots and I was too busy to fool with it just then. I love the SLR and digital parts of the camera, but being techno-challenged, I not sure I’ll like all of the electronic gadgetry - my old Minolta SLR just took pictures and never sent me “I refuse to work” messages.

Bev advised to not make the whole recipe as she wouldn’t eat many, but I was thinking breakfast meals for me from the leftovers and considered doubling it :-). This looks like 3-4 large potatoes to me.

We also followed the recipe for Velva’s slaw and here’s my plate taken with the old camera - added a little grated cheddar to the taters.

I thought it was all very good, as did the others, and I would serve this meal to company. After tasting the glaze, Bev was a little hesitant, but it was great on the meat, both as a glaze and a drizzle. I’m a horseradish fan but Bev is not, so I was a little concerned about the slaw, but it was just enough to give it a little of the flavor and we all liked it – I only made half a batch and it was still a lot, but it won’t last long. As for the potato dish, it was potatoes, onions, and sausage – what else needs to be said.  I got mine a little salty so be careful with the Lawrey's and add just a little more than if it were pure salt.

Thanks John, Velva, and Mary for a delicious meal.

Have a great day and thanks for stopping by.

One year ago: Fluffy Asparagus Omelet

Larry