You may also like
Categories:Viewed: 21 - Published at: 7 years ago
Ingredients
- 1/2 cup grainy mustard
- 6 tablespoons apple jelly
- 2 tablespoons dark brown sugar
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 2 teaspoons fresh thyme leaves, minced
- 1/2 teaspoon salt
- 3/4 teaspoon pepper
- 1 boneless pork loin roast, fat on top scored lightly and tied (2 1/2 to 3 pounds)
Method
- Open bottom vent on grill. Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until covered with fine gray ash. Pour coals evenly over one half of grill. Set cooking grate in place, cover, open lid vent completely, and let grill heat for 5 minutes. Meanwhile, whisk mustard, jelly, sugar, oil, garlic, thyme, salt, and pepper in medium bowl. Reserve one-third of mustard mixture for serving. Coat meat completely with half of remaining mustard mixture.
- Scrape and oil cooking grate. Grill pork directly over coals until well browned all over, 12 to 15 minutes. Place pork fat-side up on cooler side of grill and brush with about one-third of remaining mustard mixture. Cover, open lid vents completely, and cook, brushing with mustard mixture every 10 minutes, until meat registers 140 degrees, 25 to 40 minutes.
- Transfer pork to cutting board, tent with foil, and let rest 15 minutes (temperature should rise to 150 degrees). Pour accumulated juices into reserved mustard mixture and whisk to combine. Cut roast into 1/4-inch slices, transfer to platter, and spoon mustard mixture over top. Serve.
