Pork with tangy mustard sauce
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bonless pork loin roast; 2 1/2 - 3 pounds | |
| 2 | teaspoons | Olive or vegetable oil |
| 1¼ | teaspoon | Ground mustard |
| ¾ | teaspoon | Garlic powder |
| ¼ | teaspoon | Ground ginger |
| ½ | cup | Horseradish mustard |
| ½ | cup | Apricot or pineapple preserves |
Directions
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 15-30 minutes, basting twice with sauce, or until a meat thermometer reads 160-170°. Let stand for 10 minutes before slicing. Heat remaining sauce to serve with roast.
Recipe by: Country Woman - July/August 97 Posted to MC-Recipe Digest V1 #669 by The Taillons <taillon@...> on Jul 12, 1997