Grilled pork loin perfect selection for Father's Day

June 13, 2012

JUST A PINCH OF CREOLE MUSTARD: That’s what makes the balsamic rub on this pork loin the talk of the neighborhood.

Treat dear ol’ Dad to a feast fit for a king this Father’s Day starring meaty, flavorful pork.

Tender and quick-cooking, loin is dazzling on the grill. Home cook Adrienne Boswell came up with this all-star recipe featuring a balsamic rub kicked up with Creole mustard and a healthy pinch of spices. A fabulous recipe for Dad’s day, or any summertime soiree.

See step-by-step photos of Adrienne’s recipe plus thousands more from home cooks around the country at:

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“The meat is moist and melt-in-your-mouth tender.”

-Adrienne Boswell

Glendale, CA (pop. 191,719)

What You Need

2 tbsp balsamic vinegar

1 tbsp olive oil, extra virgin

1 tbsp Creole mustard

1/2 tsp thyme, dried

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 1/2 lb pork loin roast


Prepare charcoal grill. Mix vinegar, oil, mustard and spices together. Rub this all over the roast, pour whatever is left on the roast and let it marinate for about 20 minutes, or while the coals are getting hot.

When coals are hot, sear roast on each side about 5 minutes, then put in indirect heat. Cover and roast about 20 minutes or until an instant-read thermometer reads 165 degrees F. Remove from the grill, and let rest a few minutes before cutting.

If cooking indoors, heat a cast iron skillet on the stove top, and brown all sides. Finish roast in oven, about 20 minutes.


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Category: Recipes