Scrumptious Grilled Honey Mustard Pork Loin Recipes

GRILLED HONEY MUSTARD PORK TENDERLOIN

Steps:

• Trim the extra fat and silvery skin off the pork tenderloin and place in a large plastic bag.
• Whisk the remaining ingredients together to create the marinade. Pour approximately 2/3 of the marinade over the pork and place in the fridge for at least one hour, up to 24 hours. Save the remaining marinade for later.
• Heat the grill to high heat. Sear the tenderloin for 3 minutes on each side over high heat.
• Remove from direct heat and cook for an additional 25 minutes over indirect medium heat, or until a thermometer reads 145 degrees F. Turn each tenderloin over halfway through, drizzling on extra marinade each time.
• Let rest for 5 minutes before slicing.
• Serve with remaining marinade!

GRILLED WHOLE PORK LOIN WITH HONEY MUSTARD MARINADE RECIPE

Steps:

• Trim your pork loin by removing the excess fat cap. Trim the tenderloin of the silver skin. Check out this video for removing the silver skin. Place the pork in a large sealable plastic bag. Place the bag into a baking dish to catch any spills after the marinade is added.
• Whisk together the 6 marinade ingredients in a bowl and pour the mixture over the pork in the bag. Seal this well and massage so that the pork is entirely covered with the marinade. Place the dish with the bagged pork in the refrigerator for 4 to 8 hours.
• Remove the pork from the refrigerator and allow it to come almost to room temperature, approximately 30 minutes.
• Preheat your Indoor/Outdoor Grill to setting 4.
• While the grill is heating up, remove the pork from the bag and discard the marinade. You don't want to use it because of the raw pork juices.
• Place a wad of paper towel in your grill tongs and dampen it with EVOO. Rub the grill plate surface with the oil soaked towel. Place the pork on the grill and close the lid.
• If using a pork loin roast, grill for up to 40 minutes, turning over at 20 minutes. Test the temperature at 20 minutes and every 10 minutes after that. You are looking for an internal temperature of 155 to 165 degrees Fahrenheit.
• If using pork tenderloin, grill for up to 20 minutes, rotating a quarter turn every 5 minutes to make sure all sides are evenly browned. Test the internal temperature at 12 minutes and every 4 minutes after that. With tenderloin you are looking for approximately 150 to 160 degrees Fahrenheit, depending on how pink you enjoy this very lean cut.
• Remove the pork to a cutting board. Tent with aluminum foil and allow it to rest for 10 minutes before slicing. Grill your vegetables and fruit while the pork is resting (see notes in the introduction). You can also make a sauce for the pork by whisking together 1/4 cup of mustard with 1/4 cup of honey and 1 TBS of white wine to thin it out.
• Slice the pork into 1/4 to 1/2 inch thick slices and serve with the apples, cabbage, and honey mustard sauce.

GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE

Steps:

• Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
• Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
• Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
• Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

HONEY MUSTARD PORK TENDERLOIN

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil; place pork tenderloin in pan. In small bowl, mix remaining ingredients; brush over pork tenderloin.
• Bake 25 to 30 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Let stand 5 minutes. Cut diagonally into slices.

GRILLED HONEY-MUSTARD PORK CHOPS

Steps:

• In a small bowl, combine the first eight ingredients. Pour half of the marinade into a large resealable bag; add pork chops. Seal bag and turn to coat; refrigerate for 6-8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving.

HONEY-MUSTARD GLAZED PORK TENDERLOIN WITH GRILLED VEGETABLES

Steps:

• In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
• PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
• WINE: Rosemont GSM, Australia

HONEY MUSTARD GRILLED PORK LOIN

Steps:

• Combine the honey, spicy mustard, and apple cider vinegar in a small bowl.
• Place the pork loin in a zip lock bag and add the marinade.
• Zip the bag closed and marinate the pork loin overnight in the refrigerator.
• When your grill is hot, remove from the refrigerator and cook over medium high. You can turn the pork loin once during cooking to get a nice crust on all sides. Close the lid when you're not turning the meat.
• Remove when meat reaches an internal temperature of 145 degrees. (No, it doesn't actually have to get up to 160 degrees. That's for other types of pork. The USDA says that 145 degrees is the perfect temperature for pork loin.) Cooking times will vary based on your grill so always go by a good internal temperature to gauge doneness.
• Remove and let the pork loin rest for 5 minutes.
• Slice and enjoy!

BONELESS HONEY MUSTARD GRILLED PORK LOIN

Steps:

• Wash the pork loin under cold water and pat dry with a paper towel. Take a fork and poke holes all over the loin, even the ends.
• Mixing all the wet ingredients in a small bowl, set aside. In another bowl, mix all the dry ingredients making sure the loin is dry, shake the dry ingredients all over the loin the front,back and the ends. Rub the dry seasoning on the loin making sure it is well covered and worked all in the loin.
• With a brush spread the wet ingredients all over the loin. Put the loin in a plastic bag,casserole dish or baking roaster and put back into frig for a minium of 12 hours, 24 is even better.
• Grill on low to medium heat until the thick part of the loin reaches 170. In a oven bake at 350 until the thickest part of the loin is 170. enjoy.

HONEY MUSTARD GRILLED PORK ROAST

Steps:

• In a resealable plastic bag, combine thoroughly the Dijon-style mustard, honey, soy sauce, brown sugar, water and Worcestershire sauce until well blended.
• Place the boneless pork roast in the resealable plastic bag; mix together; seal the bag and refrigerate for about 2 hours or as long as overnight.
• Preheat grill to medium heat. Remove the pork roast from the bag; discard any remaining marinade; place the pork roast on the grill grids over indirect heat; close grill hood and grill for about 1 hour and 15 Minutes until internal temperature reads 160°F
• Remove pork roast from the grill, let rest for 10 minutes before slicing to serve.