Marinated Pork Loin with Mustard Glaze

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This grilled pork loin is packed with bold flavors - spicy mustard and chipotle chiles, sweet honey and brown sugar, malty beer. It's sure to impress guests at your next BBQ. And any leftovers are delicious in a sandwich or Panini.

Needs Extra Time to Marinate or Sit
Meat

Ingredients

1/4 cup plus 1 tbsp cup brown sugar, firmly packed
1/4 cup plus 1 tbsp Dijon mustard
1/4 cup plus 1 tbsp tbsp honey
2 tbsp plus 1/2 tsp minced chipotle chiles in adobo sauce

1 tbsp Worcestershire sauce
2 cloves garlic, minced
1 cup good-quality lager
1 boneless center-cut pork loin roast, 2 ½-3 lbs, tied

Preparation

Whisk together ¼ cup brown sugar, ¼ cup mustard, ¼ cup honey, 2 tbsp minced chipotles, Worcestershire sauce, and garlic. Slowly whisk in the lager. Place the pork loin in a nonreactive dish. Pour the marinade over the pork and turn to coat. Cover and refrigerate for 8-24 hours, turning once or twice.

One hour before grilling, remove the pork from the fridge and pat it dry with paper towels. Discard the marinade. In a small bowl, make the glaze by combining the remaining brown sugar, mustard, honey and chipotle chiles.

Prepare a charcoal or gas grill for indirect cooking over medium-high heat (375 degrees F.) Oil the grill rack. Place the pork loin fat side up on the grill rack away from the heat source. (If it’s a gas grill, I like to place it in the center with the center flam turned off and the outside flames lit. For a charcoal grill, place it on the side of the grill away from the coals.) Cover the grill and roast until the meat reaches an internal temperature of 140-150 degrees in the center of the loin, about 1 hour. If using a charcoal grill, you may need to add more coals to maintain the proper temp. About 10 minutes before the pork is finished, brush it with the glaze.

Transfer the pork to a carving board and tent with foil. Let rest for 10-15 minutes. Cut the roast across the grain into ½-inch slices, removing the strings as you carve.

Comments

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Stacy Crinks says:

Love the soapbox! Thanks for this--I agree 100%. It would be so great if parents bringing snacks for school celebrations, practices/games, etc. would consider bringing healthy, delicious, rejuvenating foods to include water (ice is so thrilling!), a healthy protein, whole grains, and/or fruit--is there a kid who doesn't go crazy for orange slices, watermelon, cherries, grapes, and/or our still-fabulous locally grown stone fruit? I encourage my kids to nourish their bodies with foods that will help them feel great while they're doing all their daily activities. "What does your body need before ballet?" That way, they get into the habit of considering their own nutritional needs so they can make good choices when presented with oodles of choices. We love splurging, too, of course--yesterday we divided a box of Miette macaroons into four pieces and did a super-fun taste test, we love to bake cookies and brownies, are regulars at Fentons, etc. but we don't have a regular dessert-after-meals habit. Look forward to reading others' comments on this topic :)
linda says:

Amanda, I totally agree with you. I think the food products that we buy at the store have gotten soo far away from resembling a REAL food, that they should no longer be called food. We have become desensitized or conditioned that these products for our kids' lunches are acceptable additions to their lunchboxes... how about just a plain old piece of fruit, or some raw nuts? I realize that my parents and grandparents ate so much healthier than how American children eat today, and for sure, our children's future health will suffer from it. Poor food choices is the root of why Americans are getting sicker as we get older, and we parents will only have ourselves to blame for our childrens deteriorating health as they age, by allowing or even at times, rewarding our kids with junk food. Sure, I believe in moderation in all aspects of life, including food/nutrition, but it is my responsibility as a parent to educate my kids about "good/healthy" foods, and junk/unhealthy" foods. Their future health depends on it. And that is worth every bit of my effort. thanks again!
Johanna says:

Thanks for using the time and effort to write something so interesting.
Adrienne Crowther says:

This recipe looks terrific, but not GF with lager/beer. What would you substitute instead??? I recently made the Carribean chicken and the Parmesan Crusted Tilapia...huge hits with my family! Thank you!!! Adrienne