Pork with Tangy Mustard Sauce

This grilled pork loin gets a double hit of mustard. First, a dry rub of ground mustard, garlic powder, and ginger massaged into the oiled roast and left overnight. Second, a basting sauce of horseradish mustard mixed with apricot preserves that goes on during the last stretch of grilling.

The overnight marinade is where the flavor penetrates deep. Sealing the rubbed roast in a bag or covered dish lets the mustard and garlic work into the meat while it sits. Don’t skip this step or try to shorten it. A few hours won’t give you the same result.

Grill over indirect heat, covered, for the first 60 minutes without touching it. Then the horseradish-apricot glaze goes on for the final 15 to 30 minutes, basted twice. The preserves caramelize over the heat into a sticky, sweet-hot crust while the horseradish mustard adds a sharp bite underneath.

Let the roast rest 10 minutes before slicing. Heat the remaining sauce separately and serve alongside.

Chef Tips

• Use indirect heat for the entire cook. Direct flames over that long a time will char the outside before the center reaches safe temperature.
• A meat thermometer is a must. Pull the pork when the internal temp reads between 145°F (63°C) for a hint of pink or 160°F (71°C) for well done.
• Apricot preserves work best, but pineapple preserves are a great swap if that’s what you have.

Variations

• Use Dijon mustard in the rub instead of ground mustard for a sharper, more French-leaning flavor.
• Add a tablespoon of honey to the basting sauce for extra caramelization.
• Swap the grill for an oven at 350°F (175°C) if grilling isn’t an option, roasting for the same timing.