smoked paprika rubbed pork loin w/ sage aioli

tom loves to buy pork loin.  he always checks it out when it’s on sale and excitedly asks, “do you want to have pork loin for dinner?!”  to which i usually answer with a resounding, “meh.”  i’m just not so big into meat.  he shouldn’t take it personally.but lately, tom’s been doing some really good things with pork.  this included.
(it was originally supposed to be a sandwich, but i wasn’t feeling that, so we skipped the bread.)

adapted from bobby flay’s grill it!

1/4 cup canola oil
2 tablespoons smoked sweet paprika
1 tablespoon kosher salt
1 1/2 lbs pork loin
1/2 cup mayonnaise
2 cloves garlic
2 tablespoons sage leaves, chopped
2 tablespoons lemon juice
kosher salt and black pepper

1. heat the grill to high. whisk together the oil, paprika, and salt in a small bowl. rub the pork with the mixture and let sit for at least 5 minutes.

2. put the pork on the grill. sear all sides, then cook for around 45 minutes, or until done (the internal temperature should be 150° in the center).

3.  while the pork is cooking, combine mayonnaise, garlic, sage leaves, lemon juice, salt and pepper in a food processor.  process until smooth and refrigerate for 30 minutes.

4.  remove pork from the grill, tent loosely with foil and let rest for 5 minutes, so the juices don’t all leak out when you slice it.  top slices with aioli and serve.

(or top it with some grilled red onion slices and arugula and put between 2 halves of a crusty roll. don’t let me hold you back.)

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One Response to smoked paprika rubbed pork loin w/ sage aioli

  1. heirtoblair says:

    now to convince the huz to eat pork…mmmm

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