Molasses-Glazed Grilled Pork Loin
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Martha Stewart Living, October 2002
- Yield Serves 8 to 10
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Ingredients
- 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)
Directions
- 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.
We made this last night for dinner and it was VERY good and extremely tender. Today we sliced the pork tenderloin up for sandwiches and it was even better! I would definitely recommend this recipe to everyone!
Superb!
My brother is picky with glazes and softness of meats---he woofed this right down!
The molasses smelled awesome while it was being cooked as well :)
Superb!
My brother is picky with glazes and softness of meats---he woofed this right down!
The molasses smelled awesome while it was being cooked as well :)