Pork Loin Roast With Garlic-Honey Mustard Aioli Recipe

How to make it

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• 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.
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• 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!