How to make it

  • Toss potatoes and 2 tbsp oil in a large microwave-proof bowl. Cover with plastic wrap (leave a small opening to let steam escape) and microwave on high until edges of potatoes are translucent, 4-7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Meanwhile, combine vinegar, garlic, 1 tsp sugar, and 1/4 tsp pepper in large bowl. Slowly whisk in remaining oil until emulsified. Stir in roasted peppers, capers and parsley.
  • Combine 1 tsp salt, 1/2 tsp pepper and remaining sugar. Pat pork dry with paper towels and season with salt/pepper/sugar mixture. Grill over hot fire until browned on all sides and meat registers 145 degrees, about 12 minutes. Grill potatoes until charred and tender, about 5 minutes per side. Transfer pork to cutting board and tent with foil. Toss grilled potatoes with dressing to coat. Season with salt and pepper. Slice pork and serve with potato salad. Serves 4.

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