Instructions

Marinate the Pork Loins:  Remove the silver skin from the pork loins.  Place the pork into a baking dish.  Drizzle with olive oil and season with S&P, Rosemary and Thyme.  Cut small slits in the pork and place the garlic slices into them.  Cover with plastic wrap and place in fridge for approx. 1-3 hours.

Seasoning Pork Loins

Sauce for Pork:  The pork with the herbs/garlic is great on its own when grilled.  But this sauce took it to another level that was so full of flavor!  Place a small sauce pan on the stove over medium-low heat.  Add all the sauce ingredients and whisk together.   Once the mixture begins to bubble, turn heat to low and simmer, stirring occasionally.

Potatoes:  Place the potatoes onto a cutting board  Using a meat mallet (or even a rolling pin), gently smash/hit each potato just to crack them open a little bit.  Place potatoes into a mixing bowl, drizzle with olive oil then add the garlic powder, Italian Seasonings, fresh garlic, S&P and Rosemary and toss to evenly coat the potatoes.

Grilled Potatoes

Make the dipping sauce:  Whisk together the mayo, horseradish, greek yogurt, dijon mustard, S&P and place into a small bowl.  Cover and place in fridge until ready to use.  If you do not want a cold dipping sauce, then just place this aside on the counter while cooking on the grill.

Grilling & Basting Pork Loins

Grilling Time:  Turn the grill to High heat and let it reach 375-400 Degrees.  Remove the pork from the fridge and let it sit at room temp at least 15 minutes before placing it on the hot grill.  Once the grill is up to temp, place a veggie basket (one that is meant for the grill) onto the grill and add the potatoes to it.  Place the pork loins onto the grill.   Using a pastry brush, brush some of the sauce onto the pork and cook for about 5-8  minutes or until the bottom of the pork has nice grill marks.    Turn pork over, move it away from the flames (turn one of the burners down if necessary) and brush the other side with the marinade.  I basted my pork loins about 3 times while it was grilling.   Remove pork when it reaches an internal temp of 140 degrees.  Let it rest for about 10 minutes (it will continue to cook).  You can also cover it with some foil while it is resting.  The pork is completely done when it reaches an internal temp of 150 degrees.

Slice the pork and serve with the potatoes and dipping sauce.

Mangia! Enjoy!