Mustard-Bourbon Grilled Pork Roast
This savory marinated roast gives you time to relax as it cooks over indirect heat on the grill. Serve leftovers the next day in a fresh salad with grilled seasonal vegetables and a tangy dijon dressing.
1 boneless pork loin roast, about 3 to 4 pounds
1/2 cup Dijon-style mustard
1/4 cup bourbon
1/4 cup soy sauce
1/2 cup brown sugar, firmly packed
2 teaspoons Worcestershire sauce
- Combine all ingredients in a large self-sealing plastic bag; seal bag and refrigerate overnight.
- Remove pork from marinade (discard marinade) and place on medium-hot grill over INDIRECT heat; close grill hood and grill for about 1 to 1 1/4 hours until internal temperture (measured with a meat thermometer) reads 155°F (approximately 65°C).
- Remove pork from grill, let rest for 10 minutes before slicing to serve.
Makes 6 to 8 servings.
Recipe provided courtesy of National Pork Board.