Grilled Pork Loin and The Best Potato Salad Challenge
Recently a student and I were discussing her blog (way better than this one btw http://talkotuesday.worpress.com/). The topic of this blog came up. I sent her some of the links and she suggested I activate this dormant volcano of deliciousness. So here we are. Thanks Becka!
I asked her for a recipe suggestion and she challenged me to make the best potato salad ever. So I did some research. I consulted my old Professional Cooking book and the culinary oracle that is Alton Brown, let the two marry each other and create this beautiful baby you have before you today. I also didn’t want to post just a potato salad recipe, so we added a grilled pork loin to make this a complete down home meal. Here it goes.
For the potato salad you will need:
- 2 Tablespoons of chopped chives.
- ¾ cup of ranch dressing (your choice of brand).
- ¼ cup spicy brown mustard (again your choice of brand).
- 1 cup chopped celery.
- 1 cup chopped bacon.
- 1 cup shredded sharp cheddar cheese.
- 2 lbs red potato.
For the dry rub and pork loin you will need:
- 1 cup brown sugar.
- ¼ cup onion powder.
- ¼ cup garlic powder.
- ¼ cup chili powder.
- ¼ cup salt.
- ¼ cup black pepper.
- Yellow mustard (just enough to coat the pork loin).
- 1 fresh pork loin.
Let’s get started. Begin by cleaning all produce and then quartering your potatoes. While you are quartering the potatoes bring a pot of salted water to a boil and add the potatoes. While you are cooking the potatoes, prep the other ingredients:
- Dice the celery and chives.
- Measure your bacon crumbles, cheese, ranch and spicy mustard.
- Prepare the dry rub (mix all dry rub ingredients: brown sugar, salt, pepper, onion powder, chili powder, garlic powder).
Coat the pork loin in yellow mustard then rub each side of the loin with your dry rub. Be very generous in your seasoning. Now set the loin in the refrigerator.
After the potatoes are fully cooked, strain them and then cool them in an ice water bath for a few minutes then strain again. Return potatoes to an empty bowl, add the remaining salad ingredients and mix well. Place potato salad in the refrigerator until after grilling the pork loin.
Now heat your grill on high. I used charcoal, but use whatever you like. When the grill is ready sear each side of the pork loin with a nice crust. Now place the pork loin on a flat baking sheet or foil, reduce grill temperature, cover the grill with the lid and continue cooking for 15-20 minutes. Remove the pork loin from the grill, and let it rest for a few minutes. Now slice the pork loin and serve with the potato salad.
This was a fun recipe challenge. It really is great to get back at this blog. I hope you all give this one a try and take some time to look at the previous recipes. I’m sure there’s something there for everyone’s flavor preferences. Until next time, keep it shakin' bacon.