Printable | Taste of Home

Pork with Tangy Mustard Sauce

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

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

Printed from tasteofhome.com Oct 12, 2008

-----------------------Fold------------------------

Pork with Tangy Mustard Sauce cont.

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.