Pork Loin Roast With Garlic-Honey Mustard AioliFrom cherylannxo 6 years ago
- 1 pork loin roast, (about 8" long and 4" in diameter) shopping list
- olive oil spray shopping list
- 1-2 tsp. Italian herbs shopping list
- 1/2 tsp salt shopping list
- ------------- shopping list
- 1 cup mayonnaise shopping list
- 1 Tbsp. minced garlic (jar garlic is fine) shopping list
- 3 Tbsp. honey mustard (or any other mustard you prefer even shopping list
- horseradish mustard) shopping list
- ------------- shopping list
- Parker House rolls (optional-- if you want to make little sandwiches) shopping list
How to make it
- In a 13"x9" pan set your roast. Spray the whole roast liberally with olive oil spray. Sprinkle the Italian herbs and salt over the top of the roast (the fatty side up).
- Let sit in the refrigerator up to 4 hours.
- Then prepare the grill. Heat grill to 500*. Oil the grill and put the roast on the grill grate fatty side down.
- Sear the roast at 500* for 5 minutes.
- you'll have beautiful grill marks and a good crust on top.
- Turn the roast over.
- Turn the grill down to 325* and grill until the loin roast reaches 155*, using a meat thermometer to check.
- This may take 20-30 minutes depending on how your grill behaves.
- Try not to open the grill too often so you don't let the heat out.
- Let the roast set up for at least 10 minutes before cutting.
- One nice thing about this roast is you can stop right here, wrap the roast in foil and put it in the refrigerator until the next day. This is a great way to prepare for a party in advance.
- The roast can be served hot, cold or room temperature.
- For a party, take the roast out of the refrigerator and sliced it very thin.
- Then I put it back In a 13"x9" pan into a 300* oven.
- While the roast was heating I poured a cup of white wine over the top to give it more moisture. You can use wine, water or even orange juice, Choice is yours.
- When the roast is warm I serve it with rolls and the aioli. People could make little sandwiches using the aioli as a spread or just have pork and use the aioli as a dip.
- To make the aioli: Mix the mayo, garlic, and the mustard in a nice serving bowl. That's it!
- You can also make this a day ahead and just pull it out of the refrigerator a bit ahead of serving it so it's not completely refrigerator cold.
- This will even make a fun dinner in front of the fireplace in the winter. So don't hold back. Enjoy!
People Who Like This Dish 3
- notyourmomma South St. Petersburg, FL
- mark555 Center Of The World Ma' Center Of The World, KS
- shellyh430 Brunswick, OH
- 5of9 Milwaukee, WI
- cherylannxo Santa Nella, CA
- Show up here?Review or Bookmark it! ✔
The Cookcherylannxo Santa Nella, CA
The Rating2 people
Yes giving your guests food poisoning is almost always a bad idea it makes the next parties RSVPs kind of slim.mark555 in Center Of The World Ma' Center Of The World loved it
Comfort Foods770 members
Party Food316 members
Appetizers And Dips268 members
Hosting A Partywhat To Serve20 members
Pot Luck Entertaining102 members
Perfect For Parties And Potlucks79 members
Recipe Haven27 members
Its Happy Hour30 members
The Way To A Mans Heart61 members