from "How to Grill" by Steven Raichlen
For the tapenade:
2 cups drained, pitted black olives (two 6-
ounce cans) or 1 ½ cups pitted kalamata
and/or oil-cured olives
2 cloves garlic, coarsely chopped
2 tablespoons drained capers
1 tablespoon Dijon-style mustard
1 teaspoon dried oregano
1 tablespoon extra-virgin olive oil
For the pork:
1 pork loin roast (2 ½ to 3 pounds)
Coarse salt and black pepper
4 strips bacon or pancetta (Italian bacon),
Prepare the tapenade: Place the olives, garlic, capers, mustard, and oregano in a food processor and process to a smooth paste. Add pepper to taste and the oil and process until blended.
Roll-cut the pork roast. Season the top of the meat with salt and pepper (go easy on the salt – the olives are quite salty). Spread the tapendade on the meat and roll it back into a roast. Cut four 12-inch pieces of butcher’s string and lay them out on a cutting board. If using the bacon strips, place them on the string in the opposite direction. Place the roast on top and tie the string around the roast. Season the roast on the outside with salt (if not using bacon) and pepper.
Set up the grill for indirect grilling and preheat to medium.
When ready to cook, place the roast in the center of the hot grate, away from the heat, and cover the grill. Grill the roast until cooked through, about 1 hour. To test for doneness, insert an instant-read thermometer into the side of the roast: The internal temperature should be at least 160 degrees.
Transfer the roast to a cutting board and let rest for 5 minutes. Remove the strings. Using a sharp knife, cut the roast crosswise into ½-inch slices.
2 lbs. red potatoes (peeled)
½ cup mayonnaise
½ cup sour cream
2 T. horseradish
½ tsp. salt
½ tsp. pepper
1 T. parsley flakes
2 green onions
4 hard boiled eggs
3 slices bacon
Boil potatoes 20 minutes or until done. Cool completely. Cut into chunks. In a large mixing bowl, combine mayonnaise, sour cream, horseradish, parsley, salt, and pepper. Mix well. Add potatoes, onions, eggs, and bacon.