Subj : BH&G 2491
To   : All
From : Dave Drum
Date : Fri Apr 23 2021 19:48:34

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marjoram-Rubbed Pork & Grilled Potato Salad
 Categories: Pork, Herbs, Potatoes, Cheese, Vegetables
      Yield: 2 Servings
 
      1 cl Garlic; minced
      2 tb Extra-virgin olive oil
      2 tb Minced fresh marjoram or
           - oregano
    1/4 ts Salt; to taste
    1/4 ts Fresh ground pepper
      2    Boneless pork loin chops; 8
        oz Ea, trimmed
      3 tb Red-wine vinegar
      6 sm Red potatoes; halved
      1 sm Red bell pepper; in 2"
           - chunks
      1 sm Red onion; in 1 1/2" chunks
    1/4 c  Crumbled feta cheese
      6    Green olives; pitted,
           - chopped
 
  Preheat grill to high.
  
  Combine garlic, oil, marjoram (or oregano), salt and
  pepper in a medium bowl. Rub 1 teaspoon of the mixture
  into both sides of pork. Transfer 1 tablespoon of the
  mixture to a large bowl and whisk in vinegar until
  combined. Add potatoes, bell pepper and onion to the
  medium bowl; toss to coat.
  
  Oil the grill rack (see Tip). Reduce heat to medium and
  grill the potatoes, turning often, until tender, 15 to 20
  minutes. Thread the onion and pepper chunks onto two
  10-inch skewers. Grill, turning often, until charred in
  spots and tender, 10 to 15 minutes. Grill the pork,
  turning once, 6 to 8 minutes total.
  
  Add the grilled vegetables to the bowl with the reserved
  dressing along with feta and olives; toss to coat. Serve
  the pork with the salad.
  
  Tip: To oil a grill rack, oil a folded paper towel, hold
  it with tongs and rub it over the rack. (Do not use
  cooking spray on a hot grill.)
  
  Better Homes & Gardens | December 2014
  
  MM Format by Dave Drum - 22 December 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'm a pilot.  I pick it up here and pile it there.

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