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Marjoram-Rubbed Pork and Grilled Potato Salad

  • 2servings
  • 45minutes
  • 480calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 clove(s) garlic , minced

  2. 2 tablespoon(s) extra-virgin olive oil

  3. 2 tablespoon(s) minced fresh marjoram or oregano

  4. 1/4 teaspoon(s) salt , or to taste

  5. 1/4 teaspoon(s) freshly ground pepper

  6. 2 (4 ounces each) boneless pork loin chops , trimmed of fat

  7. 3 tablespoon(s) red-wine vinegar

  8. 6 small red potatoes , halved

  9. 1 small red bell pepper , cut into 2-inch chunks

  10. 1 small red onion , cut into 1 1/2-inch chunks

  11. 1/4 cup(s) crumbled feta cheese

  12. 6 green olives , pitted and chopped

Instructions Jump to Ingredients ↑

  1. Preheat grill to high.

  2. 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.

  3. 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.

  4. 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.

  5. 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.)

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