Grilled Mustard-Savory Pork Loin

A Mouth-watering and Juicy Meat Experience

I had seen this recipe on a cooking show many years ago and loved the marinade. It was very simple with big flavor. Simple with big flavor -- that’s what I’m talkin’ about. They used country ribs at the time, but I prefer a pork loin. It's a little less fatty and oh so tender.

This recipe will go over great if you love boneless grilled chops, since the pork loin is the very same cut of meat that boneless chops are cut from. Let me tell you what, it stays moist and juicy.

When using pork tenderloin be sure to truss it. This may sound daunting to some, but believe me it isn't. All trussing a pork loin requires is kitchen twine and the ability to tie a simple knot.

Just cut the twine and tie it around the pork loin. Separate the tying of the twine every 2 inches. This will give you a more uniform size allowing the pork to cook more evenly.

Olive Oil – ¾ cup
Dijon Mustard – 1/3 cup
Red Wine Vinegar – 3 tablespoons
Savory (dried) – 3 tablespoons
Pepper – ½ teaspoon
Water – 3 tablespoons
Pork Tenderloin – 3-4 pounds (trussed)

How To Make It:

1. Prepare the grill for medium high heat of 350 - 400 degrees. If you are using a gas grill you can get the grill ready after you pour the marinade over the pork. (It's a good idea to oil the racks to prevent the pork from sticking.)

2. In a measuring cup whisk together the olive oil, Dijon mustard, red wine vinegar, savory, pepper and water.

3. Place the pork loin in a dish large enough to lie flat and pour the marinade over it. Cover and let marinade for 30 minutes (at room temperature) turning over once halfway through the marinating time.

4. Remove pork from marinade and discard marinade.

5. Place the pork on the grill over direct heat ( meat directly over heat source) and grill these fine pieces of meat for 30 minutes with the lid closed.

6. Now turn the pork over and grill (covered) for 20 to 25 minutes more or until a thermometer inserted in the thickest part of the loin registers 155 degrees.

7. Remove from the grill and let the pork rest for about 10 minutes.

(With large cuts of meat, the internal temperature continues to rise another 10 to 15 degrees while resting, finishing the cooking process. Cooking the meat on the grill to a temperature any higher than the recommended 155 degrees will result in a dried out pork loin. We don't want that. We want it to be moist and juicy.)

8. Remove trussing from the pork loin and slice. Mmmm, mouth-watering it is. Logo

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