Mango Habanero Pork Loin with Fingerling Potatoes

Using kitchen twine, tie the pork roast at 2-inch (5-cm) intervals. Rub the pork loin with 1 Tbs. of the olive oil, then season with salt and pepper. Let stand at room temperature for 1 hour.

Prepare a grill for direct and indirect grilling over medium-high heat. Preheat a stainless-steel mesh roaster over direct heat for 10 minutes.

In a large bowl, toss the chiles with the remaining 1 Tbs. olive oil and salt and pepper to taste. Set aside.

Sear the pork loin, fat side down, in the center of the mesh roaster over direct heat for 5 minutes. Brush the pork with the barbecue sauce, turn it over and brush the second side with the sauce. Move the roaster over indirect heat, cover the grill and cook for 40 minutes. Open the grill and add the chiles to the roaster on either side of the pork loin.

When you add the chiles to the roaster, put a stainless-steel mesh fry pan on the grill over direct heat, close the grill, and preheat the pan for 10 minutes while the pork continues to cook.

Meanwhile, start the fingerling potatoes: In a small bowl, whisk together 2 Tbs. of the olive oil with the lime juice and zest. Set aside.

In a large bowl, toss the potatoes with remaining 2 Tbs. olive oil and the chile lime rub.  

Transfer the potatoes to the preheated mesh fry pan and close the grill lid. Cook until the fingerlings are browned and tender, about 30 minutes, opening the grill to toss the potatoes every 8 to 10 minutes and adjusting the burners as necessary to maintain the internal grill temperature around 400°F (200°C).

Meanwhile, continue cooking the pork loin until an instant-read thermometer inserted into the center of the pork loin registers 145°F (63°C), about 40 minutes after adding the chiles to the roaster, brushing the top of the pork loin 2 or 3 times with sauce during the cooking time.

Transfer the pork to a cutting board, tent loosely with aluminum foil and let rest 10 to 15 minutes before carving.

While the pork is resting, transfer the fingerlings to a large bowl and toss with the lime-oil mixture and red onion. Toss with the mint, cilantro and basil just before serving. Cut the pork into slices and serve with the fingerlings immediately. Serves 6 to 8.

Williams Sonoma Test Kitchen