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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (3)

34 Ratings
  • 5 star values: 13
  • 4 star values: 14
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
04/07/2013
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!
Rating: Unrated
09/01/2012
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 :)
Rating: Unrated
09/01/2012
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 :)
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