We are finally enjoying spring temperatures here in MD. I am not a fan of cold weather so I am loving these warmer temps. The past few months I have really missed walking in our neighborhood without having to bundle up and sitting on our back deck to enjoy the warm sunshine, even if that does include dodging golf balls. I love seeing nature come alive and the beautiful happy colors of spring.
One of my favorite springtime activities is eating grilled food. Notice I didn’t say one of my favorite activities is grilling. That’s because my hubby is the Grill Master at our house. I prep the food, and he grills it to perfection. Although my hubby usually does the grilling, he was out of town when I wanted to make this Molasses-Glazed Grilled Pork Loin. Since I am not one to wait for someone to do something for me when I really want it done, I decided to give it a try.
I was a little confused about the cut of meat I needed. The recipe calls for a pork loin roast. At first I looked at pork tenderloin but when I realized it would cost about $20 I decided to look for a pork loin instead. Pork loin is a much larger cut of meat and less expensive than a tenderloin. Our family could easily enjoy two meals out of one pork loin, but as luck would have it, our Commissary was out. They did have a pork roast; it was only $4 so I decided to try it. I didn’t realize that it had a bone in it which didn’t cause a problem when grilling, but goes to show I am no expert and still have a lot to learn. Just to clarify, a pork loin (often labeled pork loin roast) is what is needed for this recipe.
Even though I purchased the wrong cut of meat and am not a Grill Master, the meat turned out delicious! Grilling it slowly on low heat is the key. The marinade only requires 4 ingredients making it really simple and easy to prepare. It would be great on chicken, too.
Enjoy on a salad or sandwich, or as a main dish with mashed potatoes, grilled vegetables, and bread for a delicious springtime meal.
- unsulphured molasses - 1- 12 ounce jar
- grainy mustard - 1/4 cup
- dry mustard - 2 tsp.
- coarse salt and freshly ground pepper -
- boneless pork loin roasts - 2 (3-4 pounds each)
- Heat charcoal or gas grill. In a small bowl, whisk together molasses, grainy mustard and dry mustard, and season with salt and pepper. Set aside.
- Tie each pork loin with kitchen twine in four to five places to form a nice, round shape. Season liberally with salt and pepper. Sear until well browned on all sides, 15 to 20 minutes total.
- Brush with the glaze, and cook, turning and basting frequently, 5 minutes. Move to cooler part of grill, and close lid. Continue cooking, basting and turning occasionally (about every 10 minutes), until an instant-read thermometer registers 160 degrees, 30 to 40 minutes.
- Transfer the pork to a serving platter, and let rest 10 minutes before carving.