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"We enjoy the mild mustard flavor of this juicy, tender pork roast," says Myra Innes of Auburn, Kansas. "With a little advance preparation, tis roast is simple since it creates no dirty dishes, and I get the rest of the meal ready while it cooks."
Originally published as Grilled Pork Roast in Taste of Home June/July 1999, p57
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Reviewed on Jul. 17, 2011 by gypsymal
I tried this Pork recipe today for guest and everyone loved it. I will make this one again and again.
Reviewed on Dec. 16, 2010 by LauraManning
I've made this many times and it's consistently good every time. To cut the grilling time in half, I cut the roast in half length-wise before marinating. Overcooking will result in a dry roast, so I suggest using a leave-in meat thermometer while grilling.
Reviewed on Aug. 21, 2009 by karen7miller
Cut the pork loin into 3/4" slices and grill using your favorite seasonings. It's great, delicious and juicy, and very reasonable if you get the pork loin on sale. Karen
Reviewed on Aug. 21, 2009 by annabrown
Do you place the roast directly on the rack or put it in a pan first?
Reviewed on Aug. 20, 2009 by cbpfaff
I've been watching weekly sales ads for the pre-packaged pork loins that are 1-1.5#. I put them on our grill for 40 minutes. Awesome and juicy. They are usually on sale for $5
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