I Eat Alone: Mustard and Herb Encrusted Grilled Pork Loin

Sunny in the high 60’s in Raleigh, so it is grill time! This recipe has several variations out there, but I will give you my version using a Weber grill.

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Ingredients

  • 1 Pork Loin Roast
  • 1/2 a head of garlic, each clove peeled and sliced in half. Or use the peeled and sliced garlic cloves from the poroduce section.
  • 1 bunch of fresh rosemary from the produce section
  • 1 bunch of fresh sage from the produce section
  • 4 tablespoons Dijon mustard
  • 4 tablespoons olive oil
  • salt
  • fresh ground black pepper, to taste
  • 1 tablespoons flour

Directions


  • Set up grill for indirect grilling with half the coals on each side
  • Make small slits all over the meat using a small, sharp knife.
  • Insert pieces of garlic in the slits.
  • De-stem the rosemary and sage.
  • Finely chop the herbs and place them in a bowl.
  • Mix the mustard into the leaves.
  • Mix the oil in one tablespoon at a time.
  • Blend in salt, pepper, and flour.
  • Place the pork, fat side up, in an aluminum roasting pan fitted with a rack. I use a poultry rack.
  • Spread the herb mixture all over the meat with a rubber spatula.
  • Transfer the pork to the grill and roast it for 30 minutes with all vents open.
  • Close the top vents half way and continue cooking the pork for an hour or until a meat thermometer registers 160 degrees.

I served it with rice and broccolli with some dijon mustard on the side. 


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