Boneless Honey Mustard Grilled Pork Loin
Elevate your grilling game with this Boneless Honey Mustard Grilled Pork Loin, a mouthwatering dish that expertly balances sweet, tangy, and smoky flavors. Featuring a tender two-pound pork loin marinated in a luscious blend of honey, Dijon and whole-grain mustard, garlic, and a kiss of apple cider vinegar, this recipe ensures juicy and flavorful results every time. A hint of paprika and black pepper adds depth, while basting on the grill locks in caramelized goodness. Perfectly cooked to 145°F, this pork loin is ideal for summer barbecues, family dinners, or weekend gatherings. Serve it sliced and garnished with fresh rosemary for a show-stopping main course that's as beautiful as it is delicious. Grill enthusiasts and food lovers alike will find this recipe a new go-to favorite for effortless yet impressive meals.
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Recipe Information
Ingredients
- 2 pounds Boneless pork loin
- 0.25 cup Honey
- 2 tablespoons Dijon mustard
- 1 tablespoon Whole-grain mustard
- 2 tablespoons Olive oil
- 1 tablespoon Apple cider vinegar
- 3 cloves Garlic cloves, minced
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh rosemary, chopped (optional garnish)
Instructions
In a medium-sized mixing bowl, whisk together the honey, Dijon mustard, whole-grain mustard, olive oil, apple cider vinegar, minced garlic, paprika, salt, and black pepper until the mixture is smooth and well combined.
Pat the pork loin dry with paper towels and place it into a large resealable plastic bag or a shallow dish.
Pour the honey mustard marinade over the pork loin, ensuring it is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour or up to 8 hours for maximum flavor.
Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates to prevent sticking.
Remove the pork loin from the marinade and shake off any excess. Reserve the remaining marinade and set it aside for basting.
Place the pork loin on the grill. Close the lid and cook for 20-25 minutes, turning the pork every 5-7 minutes and basting with the reserved marinade during the last 10 minutes of cooking.
Use a meat thermometer to check the internal temperature of the pork loin. It should register 145°F for a juicy, slightly pink center.
Once cooked, remove the pork loin from the grill and allow it to rest for 5-10 minutes before slicing.
Slice the pork loin into 1/2-inch-thick pieces, garnish with fresh rosemary if desired, and serve immediately.
Nutrition Facts
Calories |
2726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 3785 mg | 165% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 49.5 g | ||
| Protein | 246.9 g | 494% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 4001 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
