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Grilled Mustard-Glazed Pork Loin

From

June/July 2007

Grilled Mustard-Glazed Pork Loin

Two surefire ways to dress up a pork roast are to give it a flavorful, deeply caramelized crust on the grill and serve it with a savory-sweet mustard glaze. Our Grilled Mustard-Glazed Pork Loin recipe has the best of both worlds. Leaving our boneless pork loin roast untrimmed added moisture and flavor—and scoring the fat kept it from tasting too fatty. For the mustard glaze, apple jelly was a perfect complement to the spicy crunch of grainy mustard, and both married well with the other glaze ingredients—brown sugar, garlic, and fresh thyme. To fully infuse our Grilled Mustard-Glazed Pork Loin with mustard flavor, we applied the glaze before, during, and after grilling.

Serves 6 to 8

Dijon and yellow mustards also work well in the glaze, but make certain to use apple jelly (which is translucent), not apple butter (which is opaque). Look for a pork roast with about 1/4 inch of fat on top and tie the roast at 1-inch intervals to ensure an even shape. Keep a squirt bottle of water on hand during browning to quell any flare-ups.

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