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.
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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