Molasses-glazed grilled pork loin
Instructions:
Leave a cool spot on the grill for cooking the
roasts after they are glazed; turn them frequently
to avoid burning.
1 12-ounce jar unsulphured molasses
1 / 4 cup grainy mustard
2 teaspoons dry mustard
Coarse salt and freshly ground pepper
2 boneless pork loin roasts (3 to 4 pounds
each)
- Heat a charcoal or gas grill. In a small bowl, whisk together the 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 the cooler part of the grill, and close the lid. Continue cooking, basting and turning occasionally, until an instantread thermometer registers 160F, 30 to 40 minutes.
- Transfer the pork to a serving platter, and let rest 10 minutes before carving.