Marjoram-Rubbed Pork & Grilled Potato Salad
Preheat grill to high.Advertisement
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.
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.
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.
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.)
1 1/2 starch, 1 vegetable, 3 lean meat, 3 fat