Mustard-glazed pork loin

A deeply caramelized crust of mustard and the smoky flavor of the grill make this a tasty meal -- with wonderful leftovers. -- Lee Svitak Dean, Taste editor

Last update: June 27, 2009 - 6:00 PM

MUSTARD-GLAZED PORK LOIN

Serves 6 to 8.

A deeply caramelized crust of mustard and the smoky flavor of the grill make this a tasty meal -- with wonderful leftovers.

Note: The length and diameter of these roasts can vary; short, wide roasts will take longer to cook than long, thin roasts. From "Cook's Country Best Grilling Recipes," by the editors at America's Test Kitchen.

• 1/2 c. mustard (whole-grain, Dijon or yellow)

• 6 tbsp. apple jelly

• 2 tbsp. brown sugar

• 2 tbsp. extra-virgin olive oil

• 2 tsp. minced fresh thyme

• 1 garlic clove, minced

• 3/4 tsp. pepper

• 1/2 tsp. salt

• 1 (2 1/2 to 3-lb.) boneless pork loin roast, scored and tied (see Note)

Directions

Whisk the mustard, jelly, brown sugar, oil, thyme, garlic, pepper and salt together in a bowl. Measure out and reserve 2/3 cup of the sauce for cooking; set aside the remaining sauce for serving. Before grilling, pat the pork loin dry with paper towels, and coat it evenly with 1/3 cup of the sauce reserved for cooking.

Prepare grill. (For charcoal: Have vents halfway open. When coals are hot, place them in an even layer over half the grill. For gas: Once hot, leave the primary burner on high and turn off other burners. Maintain the temperature about 350 degrees.)

Oil the cooking grate. Place the pork loin on the hotter part of the grill, directly over the coals and flames. Cook, covered if possible, until well-browned on all sides, 12 to 20 minutes, turning as needed.

Flip the pork loin fat side up and slide to the cooler part of the grill, away from the coals and flames. Brush the pork with 2 tablespoons sauce reserved for cooking. Cover (positioning the lid vents over the pork if using charcoal) and continue to cook 30 to 50 minutes longer, until the meat registers 140 to 145 degrees on an instant-read thermometer, brushing every 10 minutes with the remaining sauce reserved for cooking.

Transfer the pork loin to a carving board, tent loosely with foil and let rest until the meat reaches 150 degrees, about 20 minutes. Remove the twine, cut the meat into 1/4 -inch thick slices and serve. Whisk any accumulated juices into the sauce set aside for serving, and spoon it over the meat.

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