Recipes Ingredients Meat & Poultry Pork Recipes Molasses-Glazed Grilled Pork Loin 4.1 (34) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 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. Ingredients 1 twelve-ounce jar unsulphured molasses ¼ 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. Rate it Print