Grilled Pork Loin
Grilled pork loin with a mustard and vinegar coating is a simple way to cook a lean roast. The mustard and cider vinegar mixture is rubbed on first, and it gives the Barbecue Rub something to cling to, so the crust stays on the meat while it turns over the fire. Pulling the pork at 145°F (63˚C) keeps the loin juicy, and the short rest finishes the job.
Instructions
Stir the Dijon mustard and cider vinegar together in a small bowl until smooth. Rub the mixture over the whole pork loin so every surface is covered.
Press the Barbecue Rub onto the mustard coating, covering the roast evenly on all sides.
Place the pork on a preheated grill and turn it often so it browns evenly. It is done when the internal temperature reaches 145°F (63˚C) on a meat thermometer.
Take the pork off the grill and let it rest for 10 minutes before serving.
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