Grilled pork loin with mustard and molasses
Instructions:
- 12 oz (355 ml) dark beer;
- 1⁄3 c (80 ml) dark molasses;
- 1⁄4 c (60 ml) Dijon mustard;
- 1⁄4 c (60 ml) olive oil;
- 1 tbsp (15 ml) chopped mixed fresh thyme, rosemary, and chives;
- 2 cloves garlic, minced;
- One 3-pound (1.4 kg) boneless pork loin, cut into 3⁄4-inch (2 cm) slices.
- In medium bowl, combine the beer, molasses, mustard, oil, herbs, and garlic. Pour this mixture over the sliced pork and refrigerate for 1 to 4 hours. Preheat a grill or char-broiler. Remove pork from the marinade and grill over mediumhigh heat until it reaches an internal temperature of 155 to 160 F (68 to 71 C).
- Use the reserved marinade to baste the pork during cooking if desired.