Grilled Whole Pork Loin With Honey Mustard Marinade Recipes

GRILLED WHOLE PORK LOIN WITH HONEY MUSTARD MARINADE RECIPE

Steps:

• Trim your pork loin by removing the excess fat cap. Trim the tenderloin of the silver skin. Check out this video for removing the silver skin. Place the pork in a large sealable plastic bag. Place the bag into a baking dish to catch any spills after the marinade is added.
• Whisk together the 6 marinade ingredients in a bowl and pour the mixture over the pork in the bag. Seal this well and massage so that the pork is entirely covered with the marinade. Place the dish with the bagged pork in the refrigerator for 4 to 8 hours.
• Remove the pork from the refrigerator and allow it to come almost to room temperature, approximately 30 minutes.
• Preheat your Indoor/Outdoor Grill to setting 4.
• While the grill is heating up, remove the pork from the bag and discard the marinade. You don't want to use it because of the raw pork juices.
• Place a wad of paper towel in your grill tongs and dampen it with EVOO. Rub the grill plate surface with the oil soaked towel. Place the pork on the grill and close the lid.
• If using a pork loin roast, grill for up to 40 minutes, turning over at 20 minutes. Test the temperature at 20 minutes and every 10 minutes after that. You are looking for an internal temperature of 155 to 165 degrees Fahrenheit.
• If using pork tenderloin, grill for up to 20 minutes, rotating a quarter turn every 5 minutes to make sure all sides are evenly browned. Test the internal temperature at 12 minutes and every 4 minutes after that. With tenderloin you are looking for approximately 150 to 160 degrees Fahrenheit, depending on how pink you enjoy this very lean cut.
• Remove the pork to a cutting board. Tent with aluminum foil and allow it to rest for 10 minutes before slicing. Grill your vegetables and fruit while the pork is resting (see notes in the introduction). You can also make a sauce for the pork by whisking together 1/4 cup of mustard with 1/4 cup of honey and 1 TBS of white wine to thin it out.
• Slice the pork into 1/4 to 1/2 inch thick slices and serve with the apples, cabbage, and honey mustard sauce.

GRILLED HONEY-MUSTARD PORK CHOPS

Steps:

• In a small bowl, combine the first eight ingredients. Pour half of the marinade into a large resealable bag; add pork chops. Seal bag and turn to coat; refrigerate for 6-8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving.

HONEY-MUSTARD GLAZED PORK TENDERLOIN WITH GRILLED VEGETABLES

Steps:

• In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
• PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
• WINE: Rosemont GSM, Australia

HONEY MUSTARD GRILLED PORK TENDERLOIN

Steps:

• Pat pork tenderloin dry with a paper towel.
• In a small bowl add the lemon juice, minced garlic, dried Italian seasoning, oil, salt, pepper, Dijon mustard, and honey. Whisk to combine.
• Pour half of the seasoning mixture into a large resealable plastic bag. Reserve the other half in a covered container in the refrigerator. Add the pork tenderloin to the bag and seal after removing any excess air. Squeeze the marinade all over the tenderloin, coating all side. Place the bag in the refrigerator for 1 hour.
• When you are ready to grill the pork, remove the tenderloin from the refrigerator so that it can warm up a little. Heat the grill on medium heat and oil the grill grates or grill pan. Place the pork tenderloin directly on the grates over direct heat. Close the grill and cook 15-20 minutes, turning every few minutes to ensure even cooking and browning. After the pork has been cooking for 10 minutes, brush the reserved marinade over all sides of the tenderloin. The tenderloin is cooked and ready to be taken off the grill when the internal temperature reaches 145°F (63°C) at the center of the thickest section.
• Transfer the tenderloin to a serving platter and allow it to rest for 5 minutes before serving.

HONEY MUSTARD PORK TENDERLOIN

Steps:

• Preheat oven to 400°. Place pork on a greased rack in a 15x10x1-in. baking pan lined with foil. In a small bowl, combine glaze ingredients; set aside 3 tablespoons glaze for basting. Spoon remaining glaze over pork., Bake, uncovered, until a thermometer reads 145°, 24-28 minutes, basting occasionally with reserved glaze. Let stand for 5 minutes before slicing.