Pork Loin Roast With Garlic-Honey Mustard AioliFrom cherylannxo 7 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
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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
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