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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
3 tbsp Dijon or spicy mustard
2 tbsp honey, olive oil and wine vinegar
1 tbsp ground black pepper
1/2 tsp ground cinnamon and ground cardamom
4 sprigs fresh rosemary
1 (2 1/2 lb) trimmed pork loin
Combine all the ingredients except for the pork and rosemary. In a plastic container or resealable plastic bag place the pork and the marinade. Refrigerator for 24 hours or longer, turning occasionally. When ready to grill, soak the fresh rosemary in water and set aside for 10 minutes.
Preheat grill for medium coals. Add the rosemary to the top of the coals. Remove the pork from the marinade and place on grill.
Cover with grill cover or loose foil. Grill for about 15 minutes on each side until it reaches an internal temperature of 140 degrees. Remove and allow to rest for 15 minutes to continue cooking inside. Slice and serve.
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GRILLED PORK LOIN
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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
3 tbsp Dijon or spicy mustard
2 tbsp honey, olive oil and wine vinegar
1 tbsp ground black pepper
1/2 tsp ground cinnamon and ground cardamom
4 sprigs fresh rosemary
1 (2 1/2 lb) trimmed pork loin
Combine all the ingredients except for the pork and rosemary. In a plastic container or resealable plastic bag place the pork and the marinade. Refrigerator for 24 hours or longer, turning occasionally. When ready to grill, soak the fresh rosemary in water and set aside for 10 minutes.
Preheat grill for medium coals. Add the rosemary to the top of the coals. Remove the pork from the marinade and place on grill.
Cover with grill cover or loose foil. Grill for about 15 minutes on each side until it reaches an internal temperature of 140 degrees. Remove and allow to rest for 15 minutes to continue cooking inside. Slice and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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