Ingredients
- 2 tbsp of packed dark brown sugar,
- 2 tsp of sea salt,
- 1 tbsp of paprika,
- 1 tsp of ground cumin,
- 1/2 tsp of black pepper,
- 1 tsp of cayenne pepper,
- 1 tbsp of garlic powder,
- 1 tbsp of rubbed sage,
- 1 pork loin weighing 2 pounds,
- 1/2 cup of olive oil,
- 4 red potatoes, quartered,
- 2 sweet potatoes, quartered,
- 5 carrots, cut into 1-inch chunks,
- 1 large onion, quartered,
- 2 tbsp of sea salt,
- 1 tsp of ground black pepper,
- 1 tbsp of chopped fresh cilantro,
- 3 large apples, cored and sliced,
- 3 cups of fresh orange juice,
- 1/2 cup of lemon juice.
Step 1
Combine brown sugar, sea salt, paprika, cumin, black pepper, cayenne pepper, garlic powder, and sage in a small bowl, creating a flavorful mix. Thoroughly dry the pork loin with paper towels before generously rubbing it with the prepared spice blend until evenly coated.
Step 2
In a large resealable plastic bag, pour in olive oil and place the seasoned loin inside. Seal the bag and refrigerate for a full day, ensuring to flip the bag halfway through for a consistent infusion of flavors.
Step 3
In a pot, combine red potatoes, sweet potatoes, carrots, and onion, covering them with water. Season with salt, pepper, and cilantro, then bring to a boil. Simmer gently for 25 minutes before draining, but remember to save the infused water for later use.
Step 4
Prepare an outdoor grill by preheating it on high heat and greasing the grate lightly. Grill the marinated pork loin for about 4 to 5 minutes on each side, achieving a nice sear. Set the loin aside and lower the grill heat to medium.
Step 5
On the grill, position a 12-inch cast-iron skillet and layer the bottom with apple slices. Pour in orange juice and lemon juice before placing the seared pork loin on the apples. Surround the loin with the drained vegetables and top up the skillet with the reserved infused water, leaving a little space at the top.
Step 6
Cook everything on the grill for an hour, ensuring to baste the pork with more infused water after the first 30 minutes for added moisture and flavor.
Extra Tips & Suggestions
- 1. Utilize the power of vacuum sealing to lock in freshness and flavor for your marinated pork loin before storing in the fridge.
- 2. Store your colorful array of fresh veggies in breathable produce bags to keep them crisp and ready for grilling.
- 3. Consider using reusable glass containers to organize and store your prepped veggies for easy access when it's time to fire up the grill.
Reviews
Jacob
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Nova
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