Rolled Pork Loin Roast Florentine with Skewered Herbed Potatoes

On days when it's just so hot, I don't care to bake in my oven. My sister had passed on Gas Grill Gourmet a few years ago and I finally thumbed through it in hopes of something tasty for supper tonight. 

Before we could partake, I had to shoot some pictures. I was so excited with what I made that I had to share with y'all. The pork loin came from a pig we'd purchased to butcher from our local vet. THE best pork I've ever tasted in my life is what I've had home-raised right here in my own county.  

Rolled Pork Loin Roast Florentine
One 3-5 pound rolled boneless pork loin roast (mine was not rolled, I just made a cut through it so I could follow the recipe)
1/4 cup dried rosemary, crumbled
8-10 cloves garlic, each cut lengthwise into 4 slivers
1/4 cup olive oil

1. About an hour before you are ready to cook the pork roast, cut the string that holds the roast together and sprinkle 1 tablespoon of the crumbled rosemary, 8 or 10 of the garlic slivers, and salt and pepper over the inside of the unrolled roast. Roll the roast back up and tie with fresh cotton string. Using the tip of a sharp knife, make as many as you have remaining slivers. Insert the slivers into the incisions and rub the outside of the roast with the olive oil. Sprinkle the remaining 3 tablespoons rosemary over the outside of the roast, pressing it in with the heel of your hand; dust with more salt and pepper. Cover the roast with plastic wrap and refrigerate until ready to grill.

2. Preheat the grill with all the burners on high for 10 minutes and the lid down.

3. Once the grill is hot, turn of the center burner and turn the other burners to medium. Place the pork roast over the center burner, close the lid, and cook for 1 1/2 to 2 1/2 hours, depending on the size of your roast. With a cut of meat this size, it's essential to use an instant-read thermometer. The roast will be cooked to medium (when the pork is its most succulent) when it reaches 160F and well done at 170F. Once the roast has come within 10 degrees of the desired final temperature, remove it from the grill.

4. Place the roast on a carving board, loosely tent with aluminum foil, and let rest for 10 minutes or so, during with time the pork will continue to "cook" to the desired degree of doneness; then cut the strings off the roast and cave into fairly thin slices. Serve with any juices you may have accumulated on the carving board. 

Skewered Herbed Potatoes
20 new potatoes, each about the size of a golf ball
1/3 cup olive oil
3 tablespoons chopped fresh herbs (I used dried) (dill, basil, oregano, rosemary, mint, or any combination (I used them all))
3 cloves garlic, pressed
1 teaspoon freshly grate black pepper
kosher salt to taste
bamboo skewers, soaked in water for 30 minutes and drained

1. Wash and scrub potatoes. Pat dry, but do not peel. Place the potatoes in a bowl and toss with the olive oil, herbs, garlic, pepper and salt. Thread 5 potatoes, with their sides touching, on each skewer.

3. When the roast has 15 more minutes, add the skewers to the center burner of the grill, close the lid and cook until easily pierced with the tip of a sharp knife, about 30 minutes, turning every 10 minutes or so. Serve hot off the grill.

For dessert, we had this!