Recipe Database
Grilled Mustard-Glazed Pork Loin
Grilled Mustard-Glazed Pork Loin
Serves: 8

1/2 cup grainy mustard
6 Tbls. apple jelly (see note at bottom of recipe)
2 Tbls. dark brown sugar
2 Tbls. extra virgin olive oil
1 garlic clove , minced
2 tsp.s minced fresh thyme leaves
1/2 tsp. salt
3/4 tsp. pepper
1 boneless pork loin roast (2 1/2 to 3 pounds), fat on top scored lightly and tied (see note)

ChefNote: Dijon and yellow mustards also work well in the glaze, but make certain to
use apple jelly (which is translucent), not apple butter (which is opaque).
Look for a pork roast with about 1/4 inch of fat on top and tie the roast at
1-inch intervals to ensure an even shape.

Get the charcoal burning in the BGE (or other Grill) and let the natural charcoal burn until covered with fine gray ash. Pour coals evenly over one half of grill. Set cooking grate in place, cover, open lid vent completely, and let grill heat for 5 minutes. Meanwhile, whisk mustard, jelly, sugar, oil, garlic, thyme, salt, and pepper in medium bowl. Reserve at least one-third of mustard mixture for serving and second coat of glaze. Coat meat with some of the mustard glaze mixture.

Scrape and oil cooking grate. Grill pork directly over coals until well browned all over, 12 to 15 minutes. Place pork fat-side up on cooler side of grill and brush with about more of remaining mustard mixture. Cover, open lid vents completely, and cook, brushing with mustard mixture every 10 minutes, until meat registers 140ยบ, 25 to 40 minutes.

Transfer pork to cutting board, tent with foil, and let rest 15 minutes (temperature should rise to 150 degrees). Pour accumulated juices into reserved mustard mixture and whisk to combine. Cut roast into 1/4-inch slices, transfer to platter, and spoon mustard mixture over top. Serve.


These recipes were performed at the Mother-Ship. Big Green Egg Headquarters in Tucker, Georgia on 10/31/2009. Kevin Jenkins (Fats) on the microphone, Chef Fred Genovese at the prep table and Sous Chef Mike Stock with prep help provided by Bobby Lee Culver. Our thanks go out to the staff at Big Green Egg for the terrific venue and to our staff of producers Karen Jenkins and Linda Genovese for keeping the show together and keeping us on task.