As that was cooking we sliced up some potatoes thin, set them to rest in balsamic vinegar for a bit and then put them on the grill. I turned them once, brought them out and dusted them with sea salt and a little more balsamic vinegar. We ate those rather quickly while waiting for the pork to finish cooking. They were Good!
I cut into a pineapple and it was a good one. The first two slices were devoured on the spot before I realized that it might be good on the grill. I love serving fresh pineapple with a strawberry lime yogurt sauce, I love that. I cook with canned pineapple some, on pizza, in quiche and sweet and sour dishes, but I’ve never grilled fresh pineapple before. So I got some ideas from friends on Facebook and couldn’t make up my mind between sweet or savory, so I did both. First was a lime, jalapeño oil and fresh basil combination. The second was vanilla bean paste, brown sugar and fresh mint combo. A soon as we took the pork loin off the grill I popped the pineapple on. While the cheddar garlic bread was toasting the pineapple cooked, a few minutes per side.
I cut into that pork roast and sliced it up. Hubby wandered by and helped himself. “Da-Yum!” LOL! I think THAT is a compliment! =) The pineapple came off the grill and the toast came off at about the same time and we started in. Hubby liked the sweet one with the vanilla and brown sugar, I think I liked the one with the jalapeno kick a little better. I was really surprised how good it was. I would do the sweet version again with a desert, maybe served with something creamy plus something crispy. And I would do the spicy one again and figure out a way to ratchet up the heat a little more, it was a bit on the mild side for me but still lovely. Both were wonderful paired with the pork. And the crispy edges to the bread were nice also.
I looked at my plate and had to laugh, it was all kind of beigy yellow, which is totally not my thing. A meal should have color, but what this one lacked in color it more than made up in flavor. That was fun!