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–+ servings
Foreman grill pork loin

Grilled Whole Pork Loin with Honey Mustard Marinade

This recipe has both sweet and savory elements. It will be enjoyed by those of all ages, even picky young eaters. It's delicious served with grilled apple wedges and grilled cabbage slices. These fruits and veggies further complement the sweet and savory components of the marinade.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Rest time 5 hours
Total Time 5 hours 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 371 kcal

Ingredients
  

  • 2 to 3 pound boneless pork loin or pork tenderloin
  • 2 tablespoons liquid honey
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons extra virgin olive oil EVOO + some to coat the grill
  • 2 tablespoons dry white wine
  • 2 teaspoons tamari or soy sauce
  • ½ teaspoon ginger root powder

Instructions
 

  • Trim your pork loin by removing the excess fat cap. Trim the tenderloin of 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 olive oil. 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). 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 tablespoon 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.

Notes

  • If you are using solid, raw honey, just give it a quick melt before mixing it with the other ingredients.
  • Grilled apple wedges and grilled cabbage slices: The apples will take only 1 to 2 minutes per side. Cabbage, sliced into 1/4 inch thick slabs (halves or quarters of the head) will take longer, approximately 4 to 6 minutes per side on the Indoor/Outdoor Grill. You can cook these on your already hot grill with a little butter, salt, and pepper while the pork is resting.
  • See below for the recipe variation for the basic grill.

Nutrition

Calories: 371kcalCarbohydrates: 6gProtein: 51gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 143mgSodium: 279mgPotassium: 869mgFiber: 0.3gSugar: 6gVitamin A: 4IUVitamin C: 0.1mgCalcium: 16mgIron: 1mg
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