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Tuesday, June 8, 2010

Mustard Glazed Grilled Pork Roast

My dad sent me this recipe and said that you all HAVE TO TRY IT!!! Which I am guessing means that it was excellent :)

½ Cup of Grainy Brown Mustard

6 tbsp Apple Jelly

2 tbsp Brown Sugar

2 tbsp Olive Oil

2 tsp Chopped Thyme

3 Cloves Garlic Minced

½ tsp Salt

¾ tsp Pepper

3 to 4 pound Center Cut Pork Loin with FAT CAP attached

Mix well all the ingredients except the roast. Please reserve 1/3 of the mustard glaze in a bowl for later use. Score the fat cap in a checker fashion taking care not to cut into the meat. Tie the roast with butchers twine. Dry the roast and rub ½ the remaining glaze covering the meat on all sides. Preheat the grill and clean and SEASON the grates with oil. (Do this to prevent sticking.)

Place the roast on the grill over the burners on high and brown on all sides. After browning, continue to cook with indirect heat making sure the fat cap is on top. Baste with the remaining sauce every ten minutes until the internal temp is 140 degrees. Remove from grill and let rest at least 10 minutes for internal temp to rise to 150. Add any drippings from the roast to the reserved glaze. Slice and add the reserved glaze to the slices as gravy.

Melts in your mouth.