Pork with Tangy Mustard Sauce Recipe
Pork with Tangy Mustard Sauce Recipe photo by Taste of Home
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Pork with Tangy Mustard Sauce Recipe

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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
TOTAL TIME: Prep: 10 min. + marinating Grill: 1-1/4 hours + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 1-1/4 hours + standing
MAKES: 10-12 servings


  • 1 boneless pork loin roast (2-1/2 to 3 pounds)
  • 2 teaspoons olive 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

Nutritional Facts

1 each: 158 calories, 5g fat (2g saturated fat), 47mg cholesterol, 143mg sodium, 9g carbohydrate (8g sugars, trace fiber), 18g protein


  1. 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.
  2. 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.
Originally published as Pork with Tangy Mustard Sauce in Country Woman July/August 1997, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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