Grilled Honey Balsamic Pork Loin with Smokey Garlic Mashed Potatoes and Chili Dusted Aspargus - aspargus

Method

• Let's start by marinating the protein.
• Pork loin back rib cuts usually come 2 in a pack.
• First let's slather them in the horseradish mustard.
• Both sides.
• The acid in the mustard tenderizes the meat.
• Now let's take a 3 finger pinch and salt up the meat.
• A few sprinkles of black pepper, that's it.
• Let's prep the aspargus.
• I buy mine pre cut.
• But you want to either chop off the bottom 1/4 inch of aspargus or peel it, so it's extra tender after cooking.
• Lay the aspargus onto a piece of aluminum foil.
• Drizzle with olive oil.
• Now salt.
• Then black pepper.
• Now dust it with chili powder until it is nearly completely red.
• Top with 1 tbsp pad of butter.
• Now close up the foil packet.
• Poke a few holes on top.
• Onto the balsamic honey reduction sauce.
• Pour in the balsamic vinegar.
• Add in the water.
• Now the honey.
• Whisk the mixture.
• Reduce by half at medium high heat until it starts to thicken.
• Set aside and keep warm.
• Mashed potato time.
• Rough chop potatoes and put in boiling water.
• Once soft, add in 2 tbsp butter and mix.
• Now add in the milk and mix.
• Firm but creamy mashed potatoes.
• Salt and pepper to taste.
• Set aside and keep warm.
• Finely mince 2 cloves of garlic.
• Place into a foil packet.
• Don't close it all the way.
• To the grill!
• I want to hit the food with some smoke, but don't have 5 hours to do so.
• In comes the smoke packet.
• Soak some apple wood chips in warm water and put them into a foil packet.
• Poke some holes on top.
• Toss this packet onto the hot coals.
• ( this works with a gas grill as well )
• Place the aspargus packet onto the grill.
• Now drop on the pork loin cuts.
• We let these sit over the coals and get a nice char on both sides.
• The smoke packet will infuse the foods with flavor.
• With about 10 minutes until the pork Is ready, brush on the balsamic honey reduction.
• Flip the pork so the reduction carmelizes on both sides.
• Now toss the minced garlic packet over the coals.
• Once the pork is nice and carmelized with our sauce, the asparagus is fork tender and the garlic is smokey.
• We're ready to plate.
• Just 2 more steps.
• Fold the smoked garlic into the mashed potatoes.
• Now those are ready.
• I finish the pork loin with a drizzle of the balsamic honey sauce on the plate.
• Bon appetit.