Pork with Tangy Mustard Sauce
Country Woman
Meet the Cook: About any side dish would accompany this entree well. In summer, we like to have our homegrown sweet corn and cheesy potatoes hot off the grill, a cold salad and green vegetables alongside it.
If you ever have leftovers - it's rare that we do! - the pork would be good in a breakfast casserole or omelet.
-Ginger Johnson, Farmington, Illinois
SERVINGS: 10-12
CATEGORY: Main Dish
METHOD: Grill (gas or charcoal)
TIME: Prep: 10 min. + marinating Grill: 1-1/4 hours + standing
Ingredients:
- 1 boneless pork loin roast (2-1/2 to 3 pounds)
- 2 teaspoons olive or vegetable oil
- 1-1/4 teaspoons ground mustard
- 3/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/2 cup horseradish mustard or spicy brown mustard
- 1/2 cup apricot or pineapple preserves
Directions:
Rub roast with oil. Combine mustard, garlic powder and ginger, rub over roast. Place in a large resealable plastic bag or shallow glass container; seal bag or cover container. Refrigerate overnight. Grill roast, covered, over indirect heat for 60 minutes. Combine the horseradish mustard and preserves. Continue grilling for 15-30 minutes, basting twice with sauce, or until a meat thermometer reads 160°-170°. Let stand for 10 minutes before slicing. Heat remaining sauce to serve with roast. Yield: 10-12 servings.