Grilled Pork Loin Roast with Potato Salad and Fresh Green Bean Salad

I purchased some wonderfully fresh green beans and some beautiful heirloom tomatoes at the farm stand as well as some lovely little tiny just picked red potatoes.  Since we are about to celebrate this long 4th of July weekend chock full of  BBQ'd food and cold salads, I  though I would start the weekend long smorgasbord with a little BBQ  pork and cold salad medley meal of my own. 

I purchased a perfectly petite little pork loin roast, just big enough for my dinner and sandwich or two and started by rubbing it down with a dry rub.  To make the rub combine the following in a mixing bowl: smoked paprika, garlic powder, chili powder, oregano, dried mustard, smoked salt, pepper, and brown sugar.  I grilled the roast over indirect heat for about 1 hour and let it rest for 15-20 minutes before slicing.  

The green bean salad was a great way to showcase them.   I blanched them in boiling water for about 3 minutes and immediately transferred them to an ice bath.  Next, I made a vinaigrette of red wine vinegar, olive oil, sugar, salt and pepper and tossed in the cold beans and some sliced red onion.  I refrigerated the salad for about 2 hours before eating.  

I had about 4 little red potatoes, just enough for a serving with a bit leftover, which I boiled for about 10 minutes or until they were just fork tender.  After the potatoes were drained I showered them with a little apple cider vinegar and, once cooled, I sliced them into rounds.  I tossed them with a dressing of 1 diced hard cooked egg, a spoonful of mayonnaise, sour cream and a little dijon mustard as well as 1 diced stalk of celery and some chopped parsley, salt and pepper.  I let that sit in the refrigerator for an couple of hours as well.  

See you tomorrow!