Grilled Pork Loin with Rosemary and Sage

How will you celebrate the dad’s in your life this year?  My dad and I every so often would share the day as my birthday sometimes landed on Father’s Day.  Those years my birthday seemed all the more special to me.

Sometimes I wonder how I can be so different from my dad and then I realize that we aren’t that different at all.  On the surface, my dad listens to conservative talk radio and nods his head.  I listen and cock my head to one side and furrow my brow (and occasionally nod my head).  My dad likes to golf and fish.  A lot.  I see him get ready for these events, watch them on TV or read about them and I cock my head to one side (no need for the furrowed brow).  And then I watch my dad fold a map or pack the car – yikes, we are just alike!  We have the same corny sense of humor, we walk the same, I have his nose.

My dad and mom were recently out to visit and my dad took care of me in a perfect “dad” way.  One really busy day he asked if he could help and I sent him off to get the breaks on the car checked out, fully expecting him to bring me the bill.  He comes back to the house four hours later and my car has all new breaks, new shocks and four new tires. He wouldn’t let me pay for any of it.  It still needed a front-end alignment, which I’m sure he would have also paid for but the shop didn’t have time to do it before they closed.  Knowing how I am about my car (note all of the work it needed) and knowing how busy we were getting the boat ready to sail, he was worried that I would forget.  (Who me?)  So he sent a postcard to remind me.  It said, “Reminding you to get the front end aligned.  Just had to be a dad.  Love, Dad.”

Thanks Dad.  It got it done.  I know you loved this meal when I tested it on you, so I hope all the other dads do too.

Grilled Pork Loin with Rosemary and Sage

1, 2 pound pork loin
2 tablespoons chopped rosemary
1 tablespoons chopped sage
2 tablespoons minced garlic, 2 cloves
1/2 tablespoon salt

Combine the last four ingredients in a small bowl and rub evenly over the pork.  Cover and refrigerate for up to 24 hours.

Grill for one hour on low heat until an internal thermometer inserted into the center reads 150°.  Let rest for 5 minutes and slice with a sharp knife.

Serves 4-6 or 6-8 if sliced thinly