Molasses-Glazed Grilled Pork Loin
A molasses-and-mustard glaze adds tang to grilled pork loin. Serve with Roasted Italian Plums. Leave a cool spot on the grill for cooking the roasts after they are glazed; turn them frequently to avoid burning.
- Servings: 10
Source: Martha Stewart Living, October 2002
- 1 twelve-ounce jar unsulphured molasses
- 1/4 cup grainy mustard
- 2 teaspoons dry mustard
- Coarse salt and freshly ground pepper
- 2 boneless pork loin roasts (3 to 4 pounds each)
Heat charcoal or gas grill. In a small bowl, whisk together molasses, grainy mustard and dry mustard, and season with salt and pepper. Set aside.
Tie each pork loin with kitchen twine in four to five places to form a nice, round shape. Season liberally with salt and pepper. Sear until well browned on all sides, 15 to 20 minutes total.
Brush with the glaze, and cook, turning and basting frequently, 5 minutes. Move to cooler part of grill, and close lid. Continue cooking, basting and turning occasionally, until an instant-read thermometer registers 160 degrees, 30 to 40 minutes.
Transfer the pork to a serving platter, and let rest 10 minutes before carving.