Grilled Mustard-Savory Pork Loin

A Mouth-watering and Juicy Meat Experience

Many years ago, I came across this recipe on a cooking show, and I instantly fell in love with the marinade. It's simple yet packed with big flavor. Originally, the recipe used country ribs, but I prefer using pork loin – it's a little less fatty and incredibly tender. If you're a fan of boneless grilled chops, you're in for a treat, as the pork loin is the same cut of meat used for boneless chops, and it stays delightfully moist and juicy.

When using pork tenderloin, make sure to truss it. Don't worry; it's easier than it sounds. All you need is kitchen twine and the ability to tie a simple knot. Just cut the twine and tie it around the pork loin, separating the tying every 2 inches. This ensures a more uniform size, allowing the pork to cook evenly.

Ingredients:

  • 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, around 350 - 400 degrees. If you are using a gas grill, you can get it 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 it marinate for 30 minutes at room temperature, turning it over once halfway through.
  4. Remove the pork from the marinade and discard the marinade.
  5. Place the pork on the grill over direct heat (meat directly over the 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 into 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 the trussing from the pork loin and slice it. Mmmm, it's truly mouth-watering!

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