Potato Parsnip Hash, Pork Loin on the BBQ & More

Tonight was a night to try out new recipes. Everything the hubby and I made was a new recipe we had not tried before. I think overall everything was a complete success!

The main dish was Pork Loin Roast with a nice spice rub, wrapped in foil and cooked on the barbecue. Then I made a Potato and Parsnip Hash and the hubby cooked some sweet potato and butternut squash on the grill as well.

For the squash and sweet potato he just sliced them down the middle lengthwise scooping out the center of the squash. Then he coated all the slices with a brown sugar, salt and pepper mixture and wrapped them in foil. He cooked them on the barbecue for about 30 to 45 min or until tender. You need to turn them once or twice while they are cooking.

The pork loin roast was very easy to do. We used a small pork loin roast that was about 2 lbs and very lean. You can get whatever size you want, just be sure to test the center with a meat thermometer to make sure it’s cooked thoroughly.

We took the pork loin and rubbed it with a pork seasoning (you can use any seasoning you wish) and then wrapped it in foil and placed it on the barbecue. I believe it took about 45 minutes but be sure to use your meat thermometer. You want it to reach the temp for rare to medium. It comes out extremely tender! Great with applesauce!

The last thing we made was Potato Parsnip Hash. I saw this recipe on Rachel Ray’s show on the Food Network and wanted to try it. It was delicious! I had never tried parsnips before but with the potatoes and onions they tasted very good.

POTATO AND PARSNIP HASH

3 tablespoons extra-virgin olive oil
2 medium baking potatoes, scrubbed clean, cut in half lengthwise, thinly sliced into half moons
2 large parsnips, peeled, cut in half lengthwise, thinly sliced into half moons
5 sprigs fresh thyme, leaves removed and roughly chopped
Salt
Freshly ground black pepper
1 small onion, finely minced
1/2 cup chopped flat-leaf parsley

Preheat a large nonstick skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Add the potatoes, parsnips, thyme and season with salt and pepper, stir frequently and cook for 10 to 12 minutes, or until the potatoes and parsnips are nice and tender and lightly browned. Add the minced onion and continue to cook until they are tender and the potatoes are nice and brown. Once the hash is cooked add the chopped parsley. Stir to combine and transfer hash to a serving platter. Serve it up.