Grilled Mustard-Glazed Pork Loin (ATK)

• hidangan: 6-8
• jumlah masa: 1.5 hrs

Bahan-bahan

1/2 cup grainy mustard

6 tablespoons apple jelly

2 tablespoons dark brown sugar

2 tablespoons extra virgin olive oil

1 garlic clove, minced

2 teaspoons minced fresh thyme leaves

1/2 teaspoon salt

3/4 teaspoon pepper

2.5 - 3 pound boneless pork loin roast, fat on top scored lightly (see photo at right) and tied (see note)

Arahan

1. Heat all burners on high, covered, for 15 minutes. Meanwhile, whisk mustard, jelly, sugar, oil, garlic, thyme, salt, and pepper in medium bowl. Reserve one-third of mustard mixture for serving. Coat meat completely with half of remaining mustard mixture.

2. Scrape and oil cooking grate. Place roast opposite primary burner and grill until well browned all over, 15 to 20 minutes. Turn pork fat-side up, leave primary burner on high, and shut off other burners. Brush roast with one-third of remaining mustard mixture. Cover and cook, brushing with mustard mixture every 10 minutes, until meat registers 140 degrees, 35 to 50 minutes.

3. Transfer pork to cutting board, tent with foil, and let rest 15 minutes (temperature should rise to 150 degrees). Pour accumulated juices into reserved mustard mixture and whisk to combine. Cut roast into 1/4-inch slices, transfer to platter, and spoon mustard mixture over top. Serve.

Nota

Why This Recipe Works

Two surefire ways to dress up a grilled pork roast recipe are to give it a flavorful, deeply caramelized crust on the grill and serve it with a savory-sweet mustard glaze. For a grilled pork loin recipe that had the best of both worlds, we combined grainy mustard with apple jelly, which both married well with the other glaze ingredients brown sugar, garlic, and fresh thyme. And to infuse the grilled pork loin with mustard flavor, we applied our glaze in three stages: before, during, and after grilling.

FOOD FACT: There are two common types of mustard seeds, yellow and brown. While yellow mustard is made with ground yellow mustard seeds, grainy mustard is typically made with brown mustard seeds that are kept whole to emphasize their crunch and pungent flavor.

Cooks country 2007 June / July