Boneless Honey Mustard Grilled Pork Loin
Elevate your grilling game with this Boneless Honey Mustard Grilled Pork Loin, a mouthwatering dish that expertly balances sweet, tangy, and smoky flavors. Featuring a tender two-pound pork loin marinated in a luscious blend of honey, Dijon and whole-grain mustard, garlic, and a kiss of apple cider vinegar, this recipe ensures juicy and flavorful results every time. A hint of paprika and black pepper adds depth, while basting on the grill locks in caramelized goodness. Perfectly cooked to 145°F, this pork loin is ideal for summer barbecues, family dinners, or weekend gatherings. Serve it sliced and garnished with fresh rosemary for a show-stopping main course that's as beautiful as it is delicious. Grill enthusiasts and food lovers alike will find this recipe a new go-to favorite for effortless yet impressive meals.
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Ingredients
- 2 pounds Boneless pork loin
- 0.25 cup Honey
- 2 tablespoons Dijon mustard
- 1 tablespoon Whole-grain mustard
- 2 tablespoons Olive oil
- 1 tablespoon Apple cider vinegar
- 3 cloves Garlic cloves, minced
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh rosemary, chopped (optional garnish)
Directions
Step 1
In a medium-sized mixing bowl, whisk together the honey, Dijon mustard, whole-grain mustard, olive oil, apple cider vinegar, minced garlic, paprika, salt, and black pepper until the mixture is smooth and well combined.
Step 2
Pat the pork loin dry with paper towels and place it into a large resealable plastic bag or a shallow dish.
Step 3
Pour the honey mustard marinade over the pork loin, ensuring it is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour or up to 8 hours for maximum flavor.
Step 4
Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates to prevent sticking.
Step 5
Remove the pork loin from the marinade and shake off any excess. Reserve the remaining marinade and set it aside for basting.
Step 6
Place the pork loin on the grill. Close the lid and cook for 20-25 minutes, turning the pork every 5-7 minutes and basting with the reserved marinade during the last 10 minutes of cooking.
Step 7
Use a meat thermometer to check the internal temperature of the pork loin. It should register 145°F for a juicy, slightly pink center.
Step 8
Once cooked, remove the pork loin from the grill and allow it to rest for 5-10 minutes before slicing.
Step 9
Slice the pork loin into 1/2-inch-thick pieces, garnish with fresh rosemary if desired, and serve immediately.
Nutrition Facts
| Serving size | (1074.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2725.9 |
| Total Fat 161.9g | 0% |
| Saturated Fat 49.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 716.7mg | 0% |
| Sodium 3785.3mg | 0% |
| Total Carbohydrate 55.5g | 0% |
| Dietary Fiber 2.1g | 0% |
| Total Sugars 49.5g | |
| Protein 246.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 209.3mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 4000.7mg | 0% |
Source of Calories