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Pork Roast With Honey Mustard Glaze

Southern.Crockpot's picture
Ingredients
  Honey 1⁄3 Cup (5.33 tbs)
  Prepared mustard 1⁄4 Cup (4 tbs) (Whole-Seed Or Coarse-Grind)
  Grated orange peel 1 Medium
  Orange 1 Medium, juiced
  Minced ginger/1/4 teaspoon ground ginger 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Apple juice 1⁄2 Cup (8 tbs) (Use As Required, At Room Temperature)
  Boneless pork loin roast 4 Pound (1 Piece)
Directions

Soak about 4 wood chunks or several handfuls of wood chips in water; drain.
Mix honey, mustard, grated orange peel and juice, ginger, salt and pepper in small bowl.
Arrange medium-low Kingsford briquets on each side of a rectangular metal or foil drip pan.
Pour in apple juice to fill pan half full.
Add soaked wood (all the chunks; part of the chips) to the fire.
Oil hot grid to help prevent sticking.
Place pork on grid directly above drip pan.
Grill pork, on a covered grill, 20 to 30 minutes per pound until a meat thermometer inserted in thickest part registers 155°F.
If your grill has a thermometer, maintain a cooking temperature of about 300°F.
Add a few more briquets to both sides of fire every 45 minutes to 1 hour, or as necessary, to maintain a constant temperature.
Add more soaked wood chips every 30 minutes.
Brush meat with honey mustard mixture twice during the last 40 minutes of cooking.
Let pork stand 10 minutes before slicing to allow the internal temperature to rise to 160ºF.
Slice and serve with sauce made from pan drippings if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Pork
Preparation Time: 
10 Minutes
Cook Time: 
140 Minutes
Ready In: 
150 Minutes
Servings: 
4

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