Pork Loin With Mustard

Pork Loin With Mustard

If you are going to eat meat and want to get towards a little healthier, barbecuing/cooking a a pork loin roast may be the answer. All and all they are a pretty lean cut of meat.

Usually, we purchase our pork loins at Costco. They are huge so we cut them in thirds, barbecue one and freeze the other two.

Above I am using a gas grill to cook the loin. Also, I am using a water pan and grill between the flame and the pork. This is a form of self-basting and helps immensely to add moisture and tenderness to the pork, or any other kind of meat.

It's a form of indirect cooking...try it, you'll like it!  Notice that I am also doing baked potatoes at the same time.

Wash the pork loin with warm water. Place in a marinating container that you can close and add a Rub such as Paul Prudhomme's Pork and Veal Magic or his BBQ Magic.

Pour on and spread generously over all the pork and rub in thoroughly. Sprinkle on more Rub but don't rub it in this time. Marinate overnight in the fridge.

Next day, take the meat out out of the fridge and let it sit out on the drainboard while you fire up the grill. Turn on only one burner and reach a medium temperature.

Shown is a miniature wash pan. You can use any vessel that will hold a lot of water and still enable you to shut the hood on the barbie.  You should be able to buy a small pan and grill at any hardware store.

Place the pan and grill in the middle of the grill.  Remember only one side of the grill is lite. Pour hot water into the pan...fill'er up!

Place the pork loin (fat side up) on the grill and brush on plain old yellow mustard.  Lots of it, dude!

On the side the grill that's not lite I like to bake potatoes. Rub a little EVOO on them and cook along with the pork. KEEP THE HOOD CLOSED!

The water adds to the cooking time which will be about two hours or a tad bit over.

When done, wrap in foil and let it sit for fifteen before serving.  Enjoy!

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