Dijon-Glazed Pork Loin Plate

• 1 pork loin roast (~2 lb), trimmed
• Kosher salt (dry brine, ~1 tsp per lb)
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tbsp Dijon mustard
• 1 tbsp honey (or maple syrup)
• 1 tsp apple cider vinegar
• 1 tsp neutral oil, plus more for the griddle
• 1.5 lb sweet potatoes, cut into 3/4-inch cubes
• 1 tsp neutral oil (for sweet potatoes)
• 1/2 tsp smoked paprika (for sweet potatoes)
• 1 pinch cayenne
• 1 lb broccoli or green beans, trimmed
• 1 tbsp oil or butter (for the veg)
• Salt and pepper to taste

Method

1. 1
   Dry brine

   Up to an hour ahead, salt the pork loin all over (~1 tsp kosher salt per lb) and leave uncovered in the fridge. This helps a lean cut hold moisture. Pat dry before cooking.

2. 2
   Rub

   Combine black pepper, garlic powder, and smoked paprika and rub over the loin.

3. 3
   Smoke low

   Set the Traeger to 225F. Smoke the loin, using a probe, until internal temp reaches ~130F (roughly 60-90 min on a ~2 lb loin).

4. 4
   Make the glaze

   Whisk together the Dijon, honey, cider vinegar, oil, and a few cracks of pepper.

5. 5
   Roast the sweet potatoes

   Toss the sweet potato cubes with 1 tsp oil, salt, smoked paprika, and a pinch of cayenne. Air fry at 400F for 15-18 min, shaking halfway, until tender with crisp edges. Time this to finish alongside the pork.

6. 6
   Char the veg

   Get the Blackstone hot. Cook the broccoli or green beans in 1 tbsp oil or butter with salt, pushing for a hard char. Pull and hold warm.

7. 7
   Glaze and sear

   Brush the loin with glaze. Sear all sides on the ripping-hot Blackstone, letting the glaze caramelize, until internal temp hits 140-143F.

8. 8
   Rest and slice

   Rest the loin 10 min under loose foil; it carries to ~145F, the juicy sweet spot. Slice into medallions and plate with the sweet potatoes and charred greens.