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!

Top of Form

 


Popular posts from this blog

How to Grill the Perfect Chicken Leg Quarter

-
Getting a “Leg Up” on the Competition  (I must preface this by saying that the following is a recounting of an actual event.) I can remember my first grilling experience on my own grill just like it was yesterday. My dad and I put my gas grill together, but what good is a grill if there's nothing to grill? So off to the store we go and come back with chicken leg quarters. My dad said he was going to show me how simple it was to grill. He proceeded to light up the grill, cranking it on high and then placed the chicken inside and put the lid down. “It's just like an oven,” he says. We then headed back inside the house, leaving the chicken quarters in a cranked-on-high gas grill with the lid shut. About twenty minutes later, my daughter tells me that black smoke is coming from the grill. So I run outside, followed by my dad, only to see fire coming from under the lid. Indeed, black smoke was belching out from under the lid. Once the fire had been extinguished, and the se...
Read more

Southern Sawmill Gravy and Biscuits

-
Something Good from Down South Having grown up in the North, I was never exposed to the wonderful delights of Southern cooking. For me, "grits" meant various grades of sandpaper, and "greens" referred to the colors found in the park. However, my culinary world was about to change with a delightful awakening. My kids' grandparents were from Tennessee, and over the years, they introduced me to the joys of good old down-home Southern cooking. The mere mention of hog jowls, pig knuckles, greens, and grits now elicits a respectful and heartfelt, "Them's good eats." Indeed, Southern cooking boasts incredibly tasty dishes, and I've learned quite a few recipes from these wonderful folks. Sunday mornings are known for "Dad's Big Breakfasts," as my kids endearingly call them. On these occasions, I lay out a feast "fit for a king," and everyone eagerly looks forward to these meals. Even when I decide to take them out for brea...
Read more

Roasted Potatoes and Onions

-
Delicious and Satisfying: Herbed Potatoes with Cippolini Onions This side dish is a delightful combination of heartiness and flavor. Tired of the same old rice or potato side dishes? Look no further! The aroma of the herbs as it bakes will leave everyone wondering, "What smells so amazing?!" One of the best things about this dish is its simplicity, making it perfect for entertaining. With minimal effort required, you can focus on other preparations and still impress your guests. Here's a useful tip to ensure success: when cleaning the potatoes, make sure to thoroughly dry them, as any excess moisture may cause them to stick to the baking sheet, even if you use aluminum foil and non-stick cooking spray. **Ingredients:** - 2 pounds of Red New Potatoes, cut in half (remember to dry them if you wash them) - 1 pound of Cippolini Onions, peeled - ¼ cup of extra virgin Olive Oil - 2 teaspoons of Herbes de Provence (or substitute with dried rosemary for a delicious twist)...
Read more