Father’s Day Feast: Bbq Pork Loin & Roasted Vegetables

Yesterday was Father’s day! Obviously. My mom and I decided to make one of my dad’s favorites, boneless bbq pork loin sandwiches. We grew up eating these as kids and I hadn’t had one in a long time. I went pescatarian for a couple of years and slowly added chicken back into my diet. Now, I’m slowly adding everything back into my diet. I don’t think it’s fair to put limits on “what you can eat.” I may be vegetarian today and meat eater tomorrow. Let’s just quit putting labels on it.

Father’s day was really fun. I spent the day working on a farmhouse table with my dad from Ana White’s website. Today, we are going to stain it and finish it. I can’t wait until it’s sitting my kitchen. Dad’s are the best!

The pork loin takes about three hours to cook, so make sure you cook everything in advance. The awesome part is that it only requires three ingredients.

You Need: *1 boneless pork loin, 1/2 cup of hickory bbq sauce, *3 tablespoons of brown sugar.

Before preparing the pork loin, heat your grill. My dad has the gas grill and his little charcoal grill. I’m a fan of the charcoal flavor, so I decided to use that. It takes about 10 minutes for the coals to heat up and the fire to go down. During that time, prepare the loin.

Poke little holes with your fingers into the loin. Squeeze bbq sauce into the holes. Squeeze extra sauce all over the loin and give it a nice massage. Flip the loin over and do the same to the other side.

Sprinkle brown sugar over both sides of the loin. The loin should have a nice thick glaze all over.

Set the tenderloin on the grill. Cook each side for about 20 minutes before flipping. Repeat this for two hours or until your instant thermometer reads 145 degrees.

While the pork loin is grilling, work on the veggies!

-Add olive oil to the bottom of the baking pan. Slice whatever vegetables you’d like to roast on the pan. Sprinkle garlic and herb seasoning over the top. Give the vegetables a nice toss and then add an additional sprinkle of seasoning on top.

Mix water with a couple tablespoons of brown sugar. Poor it over the vegetables.

I used zucchini, squash, and bell peppers. I usually add sweet potato and onion, but I ran out of room. If you go to my search bar on the top of my blog and type in “roasted vegetables”, you’ll find more of my recipes!

Cook the vegetables for 45 minutes at 350 degrees.

Take the loin off of the grill after it’s reached it’s safe temperature.

The last ten to fifteen minutes of cooking, I kept the grill open. This helps the cool down process.

Let the loin sit for about 10 minutes before slicing it. After you cut off the strings, a lot of the black grill marks fall off. This can get pretty messy, so I’d do this outside if I were you.

Slice the loin into sandwich size pieces. Place it on a platter and pour bbq sauce and brown sugar on top.

Take the vegetables out of the oven and let them cool while you are preparing the table!

And if you have a dog…be careful. Mr. Grumples looked way too excited.

You could cut up the loin and place it on a salad to go the heartier route, but it’s best served on a bun with bbq sauce and yellow mustard!

My dad likes his with tomatoes, pickles, onions, and lettuce.

If you are looking for an easy, inexpensive meal to cook for your friends or family, I promise this one will be a hit! It was as delicious as I could remember it being.