Pork with Tangy Mustard Sauce

About any side dish would accompany this entrée well. In summer, serve with homegrown sweet corn and cheesy potatoes hot off the grill, a cold salad and green vegetables.


10 to 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


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 to 30 minutes, basting twice with sauce, or until a meat thermometer reads 160°F (71°C) to 170°F (77°C). Let stand for 10 minutes before slicing. Heat remaining sauce to serve with roast.

Estimated Time

Preparation Time: 10 minutes
Marinate Time: 8 hours
Grill Time: 1 hour 15 minutes
Stand Time: 10 minutes

Nutritional Information

Amount per serving: 158 calories, 5 g fat (2 g saturated fat), 47 mg cholesterol, 143 mg sodium, 9 g carbohydrate, trace fiber, 18 g protein.

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