I'm grilling a pork loin. That's all I know. Any dinner suggestions? I'd like to be a bit creative.

Answer 1

Use salt, pepper and rosemary as a rub and let it stand at least 1/2 before cooking to allow the seasonings to penetrate......You can use some garlic if you like but take if off cause it will burn on the grill and taste bad. Mashed garlic potatoes and corn will go well. You may want some kind of sauce so you can brown some onions in a fry pan until caramelized then add some port wine and either raisins or dried cherries or prunes. Allow the port to reduce and get sort of thick, then add about 3 spoons of butter and incorporate. Good luck.

Answer 2

Sweet and Dark Potatoes

INGREDIENTS
1 cup brown sugar
2 tablespoons seasoned salt
1 cup whole wheat flour
6 medium russet potatoes, cubed

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a large resealable bag, combine the brown sugar, seasoned salt and whole wheat flour. Add potatoes to the bag, in batches if necessary, seal and shake to coat. Place the coated potato cubes on a greased baking sheet.
Adjust the oven rack to the lowest position. Bake for 40 minutes in the preheated oven. Stir occasionally. Turn the oven to the broil setting, and broil for an additional 15 minutes or so, with the potatoes still in the low position, until the potatoes are tender and browned.

Screaming Potatoes

INGREDIENTS
2 pounds clean, scrubbed new red potatoes
1 tablespoon kosher salt
2 tablespoons water

DIRECTIONS
Place the potatoes in the bottom of a large cast iron skillet. Place about 2 tablespoons of water in the bottom of the pot and sprinkle with the salt. Cover tightly and place over low heat. Cook for 40-50 minutes. Do not lift the lid during this time. Occasionally give the pan a shake.

Answer 3

You want somethin creative? Heres something thats really good but takes some time on your part. take a pork tendorline and slice it up into about 3/4 inch peices, take a heavey cutting board and lay down a peice of plastic wrap, lay another peice of plastic wrap on top of the meat then take a heavey skillet, pan, or meat hammer thats made to flatten meat, pound these peices good and thin. Then you wanna marinate them in something you like, Soy sauce works well, I really like a marinade of olive oil, juice of half a lemon, a few whole black pepper corns, Crushed fresh garlic, and chopped shallots, and a dash of cayenne pepper. Marinade does not take long on the thin peices, about 15 mins.. Then just put a little kosher or sea salt and grille them quickly over a very hot bbq grille, prefferebly with some mesquite charcoal.

Answer 4

marinate your pork loin roast in a marinade like the following for 24 hours first... 1 liter of port wine, a few bunches of fresh rosemary, crushed garlic, a cup of brown sugar and 8 oz. of soy sauce. Prepare a rough chopped mirepoix of 50%onion, 25%celery and 25%carrots and place this in a roasting pan. after the lamb has marinated one or two days, remove it from the marinade, (which you will strain and save for a basting glaze), and put the pork on top of the mirepoix in your roasting pan. strain and reduce by 1/2 your marinade. roast the pork loin uncovered in your grill with the lid down at low heat (200-250) for 2 to 3 hours or until your desired temp is reached. you want it to be 165...brush the pork with your marinade reduction each time you add soaked hickory chips to your coals!!!. cook this loin slow with lots of smoke!! this is one of the best tasting pork loin dishes i have ever invented.

Answer 5

try grilling some corn on the cob, leave the shucks on,
a nice crisp salad, and italian seasoned roasted potatoes. these flavors tend to go well with pork.

Answer 6

how about stuffed portabello mushrooms with chunks of apple (small in size) and topped with bleu cheese for a great contrast in flavor and grilled zucchini drizzled with a little olive oil and balsamic vinegar when it is finished.