Roast Pork Loin with Honey-mustard Glaze
The pork loin is lean, juicy, very tender, and goes well with sweet and mustard. Most honey-mustard glazes are heavy on the honey, the kind commonly used on hams. For a pork loin I prefer an accent on the mustard flavor, but enough honey to sweeten it.
1 3-pound pork loin
Olive oil for brushing
Creole Seasoned Salt, or plain salt
Coarse ground black pepper
Prepare the glaze (recipe follows). Trim the meat of peripheral fat. Brush with oil and season with salt and pepper.
Prepare the grill for medium-hot indirect cooking (400° to 450°F). Sear the meat, lid closed, for 4 minutes per side. Turn and sear for 4 more minutes per side (total of 16 minutes).
Move the meat to indirect and baste with the glaze. Turn and baste the meat every 10 minutes until done (about 40 minutes on indirect).
1/4 cup honey
2 tablespoons Dijon mustard
2 tablespoons coarse ground mustard
Combine all ingredients and thoroughly blend.