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.)