Barbecued Pork Loin with Barbecued Potato Crisps; It may pay to be nice…

Once again I am without part of my kitchen. 

I am not pleased.

It would appear that I have seriously offended the kitchen gods.

First the fan on my oven burst into flames.

We replaced it.

Then it started smoking.

We hauled the thing back to the store where we bought it.  They kept it for 3 weeks – while mon mari was in the hospital.

I have my little oven / micro.  I managed.  Although I didn't get to bake any bread with the Babes.

Next, the small burner on my cook top quit working.

I cooked some rice, eggs, pasta in advance and we took that in for repair…. On the way to dropping mon mari off at the hospital again.  I figured I could live on salads while he was lounging around in hospital.

They promised they'd have it fixed in a week.

It took three.

I had it back for 2 weeks when the large burner quit working.

We had guests coming, things got busy….

We finally took it in on Monday.

They told me it would take two – three weeks. 

I told them I wasn't happy.

Part of my problem with not being proficient in French is my inability to be sarcastic.

I also am not really equipped to argue effectively. 

I'm not certain what names I can call people that are appropriately nasty, but not so rude I get into trouble.

I'm not certain what words I can use that gets my message across without sounding like either a 3 year old swearing for the first time or a retiree from the French Foreign Legion.

I don't know know how to throw a proper tantrum to get my way.

So….

I, very politely, told them that I wasn't happy.

Not that I was angry.

Or that I was irate.

I didn't demand to see the manager, threaten to boycott the store or promise to say bad things on my blog.

I didn't throw a hissy fit in the store.

I, very politely, told them that I wasn't happy.

I probably even smiled when I said it.

They called today.

They told me that they had called the manufacturer and arranged for a replacement.

We can pick it up next week.

Maybe lacking the skills to be a bitch has its advantages…..

Can being nice pay?

in the meantime, we are cooking with barbecue and oven.

This is what happens:

Barbecued Pork Loin with Barbecued Potato Crisps

The Grill Expert came up with the idea of having a very thin basting sauce to keep the pork moist… It worked.

1 small, boneless pork loin roast, around 1 1/2 lb
1 tsp chili powder
1/2 tsp garlic powder

Basting Sauce:
3/4 cup coffee
2 tbs soy sauce
2 tbs red wine vinegar

Barbecue Sauce:
3 tbs ketchup
1 tbs balsamic vinegar
1 tbs molasses
1 tbs soy
2 tbs oil
1 tsp Dijon-Style mustard
1/2 tsp garlic powder
1/2 tsp dried oregano

Mix chili powder and garlic, Rub onto pork loin. Cook pork loin on barbecue grill, over indirect heat with the cover closed.
Mix coffee, soy sauce and red wine vinegar. Spoon sauce over pork every 8 – 10 minutes starting immediately.
In a small bowl whisk together all ingredients for Barbecue Sauce. Baste pork with 2 tbs barbecue sauce after 40 minutes.
Pork is done when it reaches an internal temperature of 160F (70C) Use an instant read or a remote meat thermometer for best results. If you don't have either, take the roast off and slice into it after 40 – 50 minutes (depending on weight and shape) to test. It should be cooked through – although a bit of very pale pink right in the center is okay. When done, cover with foil and let rest for 5 minutes. Slice and serve. Could also be roasted in a 400F (200C) oven for about the same amount of time.

Barbecued Potato Crisps

2 – 3 medium – large potatoes 6 – 8oz each (200gr each)
2 tbs olive oil
1/4 tsp salt
2 – 3 tbs Barbecue Sauce from Barbecued Pork Loin

Slice potatoes the long way into 3/16 inch (.5cm) thick slices. You should get 5 – 6 slices from each potato – discard 'end's. Mix olive oil and salt together in a wide bowl. Add potato slices and stir/turn to coat. Lay on a nonstick baking sheet (if you have one – just makes it easier) with a lip. Put in a 400F (200C) oven and bake for 30 minutes. After 30 minutes, remove pan, turn potato slices, spread a bit of Barbecue Sauce thinly over the tops and return to oven for 10 more minutes. When done, remove from pan and serve.

Now the problem is that I am leaving for the US next week… And mon mari is not brave enough to pick up the cook top. He'll happily muddle through in French to buy a power tool at the DIY store…. But he won't mess with the service guys for the cook top.  He'll be cooking on the grill for the 2 weeks I'm gone.

Eggs will be a challenge…..