Marjoram-Rubbed Pork & Grilled Potato Salad

My first homemade meal highlighting marjoram. It was good.... but I think I'd go with fresh oregano next time. The potato salad was pretty amazing, as is! 

This recipe is made to grill, but of course it was pouring rain the night I made it. No fear -- it turned out great using a grill pan for the pork and a cast iron skillet for the potatoes! 

Potatoes, before adding feta and olives. 

Marjoram-Rubbed Pork & Grilled Potato Salad

(from Eating Well Serves Two by Jim Romanoff)

Serves 2

2 garlic cloves

2 T extra-virgin olive oil

2 T minced fresh marjoram or oregano

1/4 tsp salt, or to taste

1/4 tsp freshly ground pepper

2 boneless pork loin chops (8 oz), trimmed of fat

3 T red wine vinegar

6 small red potatoes, halved

1 small red bell pepper, cut into 2 inch chunks

1 small red onion, cut into 1.5 inch chunks

1/4 cup crumbled feta cheese

6 green olives, pitted and chopped

1. Preheat grill to high.

2. Combine garlic, oil, marjoram (or oregano), salt, and pepper in a medium bowl. Rub some of the mixture onto both sides of pork. Transfer the rest of the mixture to a large bowl and whisk in vinegar until combined. Add potatoes, bell pepper, and onion to the medium bowl. Toss to coat. 

3. Oil the grill rack (use a paper towel with oil on it in a tongs). Reduce heat to medium and grill the potatoes, turning often, until tender, 15 to 20 minutes. (Note: Because I didn't grill mine, I boiled them until halfway tender before throwing them in the cast iron.) Thread the onion and pepper chunks onto two 10-inch skewers. Grill, turning often, until charred in spots and tender, 10 to 15 minutes. Grill the pork, turning once, 6 to 8 minutes total. 

4. Add the grilled veggies to the bowl with the reserved dressing, along with feta and olives. Toss to coat. Serve with the pork.