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Pork with Tangy Mustard Sauce
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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 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.
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Printed from tasteofhome.com Aug 28, 2008Copyright Reiman Media Group, Inc © 2008 |