I'm planning on making a father's day meal. I've decided on grilling some Yukon Gold potatoes cut into wedges and seasoned as a side. Only today have I decided on grilling pork. I need a good pork recipe, be it for loin (preferred) or I can even go with chops since I know they are better for grilling. Plus if you can suggest any additional sides, please leave any suggestions.

Grilled Stuffed Pork Loin 2 lb Boneless Pork Loin ¼ Cup Fresh Rosemary 1 Tbsp Kosher Salt ¼ Cup Fresh Parsley 1 Tbsp Black Pepper ¼ Cup Fresh Basil 2 Tbsp Olive Oil 6 Cloves Fresh Garlic 1 Tbsp Fresh Lemon Juice Cut the pork loin lengthwise nearly in half, leaving approximately ½ inch as a “hinge.� Spread open, cut side up. Cut a pocket in each side leaving about half an inch at each end. Don’t cut all the way through; leave about half an inch. Combine the rosemary, parsley, basil, garlic, salt and pepper in a blender. Chop at medium speed. Slowly add the olive oil and lemon juice to form a smooth paste. Spread half the paste on each side of the pork loin and into the pockets. Tie the pieces back together with butchers’ string. Refrigerate four hours. Remove the pork loin from the refrigerator and allow to stand about half an hour. Bring your grill up to medium (Grills vary both in kind and temperature. A covered grill should be heated to 350 degrees. With an open grill, bank the heated coals to the sides leaving space for a drip pan inside.) Place the pork loin over a drip pan, cover (for an open grill, make a tent with a double thickness of aluminum foil and drape loosely over the roast) and cook for about two hours (Internal temperature should be 150 degrees when done). Remove and allow roast to stand for fifteen minutes. Cut into ½� slices. By the way pork loin is actually much healthier fo you than chops it is the leanest cut of pork you can get.

grilled pork loin or chops sounds great. you could marinade it in soya sauce and mustard and rosemary. if you don't have your heart set on grilling the potatoes, here's a suggestion: recently I have been really into my quartered yukon gold potatoes or halved spring potatoes boiled in water and then tossed with pesto. easy and delicious. serve asparagus as a side, and feed him fresh cherries for dessert. happy fathers day!

I have a tip. Brine the chop, take some water, some salt, pepper corns, and some brown suger and disolve it and then put your chops in for a couple of ours. it will keep you chop from drying out.

For the pork loin, marinade in a mixture of beer, apple slices and garlic in a big zip lock bag for about 2 hours, drain and rub a mixture of garlic, honey and nutmeg and grill. For a side- do something with onions- baked, grilled or one of the below: Curried Onions 1 c Flour 1 ts Baking powder 2 ts Curry powder 1 ts Salt 1 Egg 1 ds Vinegar A few dashes hot sauce 1 lg Vidalia onion, peeled -halved, thinly sliced Vegetable oil for frying Mix all the dry ingredients together in a bowl. Beat the liquids together. Pour over the dry ingredients and combine. Add the sliced onions and mix well. If possible, let stand for 1 hour. In a large saucepan or deep skillet heat 3 inches of vegetable oil to 350F over medium heat. Drop the batter into the hot oil by tablespoonfuls, being careful not to crowd the pan. Cook until browned on one side and turn. When the fritters are deep golden brown all over, remove them and drain on paper towels. Break one open to test for doneness; if underdone in the center, reduce the heat a bit, and fry another minute. Repeat until all the batter is used up and serve immediately. Onion Bread Pudding 1 tb Butter 1 tb Vegetable oil 1 1/2 c Finely chopped onion 4 sl Stale bread 1 c Milk 1/4 c Cream 2 Eggs 1 t Worcestershire sauce 2 tb Chopped fresh parsley Salt to taste 1/4 ts Freshly ground black pepper 1 t Toasted sesame seeds Preheat oven to 325 degrees. In a large skillet melt the butter with the oil. Cook the onion slowly over low heat until tender and golden, about 30 minutes. Do not brown. Set aside. Butter a 1 1/2 quart casserole. Butter each bread slice lightly on both sides. Cut into cubes and spread half of them over the bottom of the dish. Sprinkle with the onions. Top with the remaining bread cubes. Whisk together the milk, cream, eggs, Worcestershire sauce, parsley, salt to taste, and pepper. Pour over the bread mixture. Sprinkle with sesame seeds. Bake until the pudding is fluffy and the top crispy golden, about 45 to 50 minutes.

Make your lemonade first - it's a wonderful beverage to drink while grilling: County Fair Lemonade 8 lemons 1 cup sugar 10 ice cubes Bring lemons to room temperature. Roll lemons, then slice in half and squeeze into a gallon container. Toss lemon rinds into container. Pour sugar over rinds. Let sit for 30 minutes. Add ice cubes and enough cold water to fill container. Stir and serve. Add more sugar if desired. This will go great with your seasoned grilled taters: Rocky Mountain Pork Tenderloin 1 teaspoon fresh parsley, chopped 3/4 cup fresh lemon juice 1/2 cup soy sauce 6 tablespoons honey 2 small shallots, peeled and halved 2 large garlic cloves, peeled and halved 2 bay leaves crumbled 1/2 teaspoon salt 2 teaspoons freshly ground black pepper 1 teaspoon dry mustard 1 tablespoon fresh ginger root, minced 3 lbs. pork tenderloin In a food processor (with metal blade), combine lemon juice, soy sauce, honey, shallots, garlic, bay leaves, salt, pepper, mustard, and parsley. Purée and pour over the tenderloin. Turn to coat. Cover and marinate in refrigerator overnight. Preheat barbecue on HIGH. Brush the grids with vegetable oil. Place pork on hot grids, and reduce heat to MEDIUM-LOW, and grill, turning every 5 minutes to sear each side, for a total cooking time of about 20 minutes. Let stand 5 minutes to reabsorb juices, then slice into medallions. Meanwhile, place the reserved marinade in a saucepan on the sideburner, and heat to boiling. Boil until slightly reduced, about 5 minutes. Serve alongside the tenderloin. Grilled Corn on the Cob Carefully peel back husks from corn, leaving them attached at the base. Remove silk from corn and discard. Rinse Corn & husks, smooth husks back over corn and soak corn in cold water for 1 hour. Wrap each cob in foil. When ready to grill, drain corn, shaking and squeezing off excess water. Place on grill 4-6" from medium high coals and grill for 15-25 minutes until corn is tender. Turn corn frequently while cooking. French Bread Slice loaf of french bread length-wise. Spread each side with 1/2 cube I cant believe its not butter. Sprinkle with garlic salt. Put loaf back together and wrap in foil. Heat on the grill. Remove foil, and slice in 1"-2" pieces. Place towel in large bowl, and toss french bread pieces in bowl, and cover with towel. I'd make a nice big green salad, complete with halved cherry tomatoes, sliced cucumber, sliced avocado, and buttery garlic croutons. Serve with your choice of dressings. And for desert: Banana Pudding Cake Preheat oven to 325. 1 box Duncan Hines Banana Cake Mix - follow directions on box. Line a jelly roll pan (approx. 12 x 17)with wax paper, and spray with cooking spray. Pour batter into pan, and spread out evenly. Bake 18 - 20 minutes (test with a toothpick in the center of the cake) Let cool & place in freezer approx 30 minutes. Cut in half to make 2 12"x8.5" pieces. Mix 1 small box instant vanilla pudding according to "pie" directions. Spread evenly over 1 cake, and top with the other. Frost with Cool Whip, and sprinkle with chopped walnuts. Refrigerate to set. Serve cold. Most of this is done on the grill - limits your kitchen clean up time. Your cake can & should be made and refrigerated the night before so it will set up good.

here are tons of recipes for pork loin. i always find delicious recipes here. good luck! oh and they have a thing on that site that lets u match n find side dishes for ur meal ...cool :)

I would either make the German Potato Salad recipe or pan fried potatoes. Both are at www.tasty-german-recipe.com