Coat the outside of a pork loin roast with your favorite dry rub. I like to use McCormick Montreal Steak Seasoning. Insert a temperature probe or meat thermometer. Set aside for at least one hour, or until inside reaches (cool) room temperature.
Scrub up and dry several medium small red potatoes, slice lengthwise. For the coating, mix 1 teaspoon (5ml) kosher or sea salt, 1 teaspoon (5ml) freshly ground pepper, 2 teaspoon (10ml) paprika, Chopped fresh basil to taste, and a pinch (1ml) ground cayenne pepper with 1/2 cup (120ml) canola or olive oil. Brush mixture on potatoes (or place potatoes & seasoning in sealed container and shake to coat.)
When the grill is hot, sear all sides of the roast, then place indirectly away from the coals. Arrange the potatoes open side down over the coals, cover the grill. Turn the potatoes skin side down away from the coals after 10 minutes. Remove the potatoes when the roast is done.
Remove the roast when the internal temperature reaches 140°F. (59°C.) and wrap tightly in foil until internal temperature reaches 155°F (68°C.) or about 10 to 12 minutes.
Slice thinly and serve with the potatoes. If desired, pink coloring can be removed from the slices by heating in a microwave oven for 20 to 30 seconds on the High setting.
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