Pork with Tangy Mustard Sauce
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ea | - |
pork loin
boneless |
*
|
| 2 | teaspoons |
olive oil
or vegetable oil |
|
| 1 ¼ | teaspoons |
prepared mustard
ground |
|
| ¾ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
ginger
ground |
|
| ½ | cup |
prepared mustard
horseradish |
|
| ½ | cup |
apricot preserves (jam)
or pineapple preserves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
pork loin
boneless |
*
|
||
| 1E+1 | ml |
olive oil
or vegetable oil |
|
| 6.3 | ml |
prepared mustard
ground |
|
| 3.8 | ml |
garlic powder
|
|
| 1.3 | ml |
ginger
ground |
|
| 118 | ml |
prepared mustard
horseradish |
|
| 118 | ml |
apricot preserves (jam)
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 to 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.
