This is quick and easy and something I often forget to make. I don't know what to call it...my grandmother taught me how to make it early in my marriage when I didn't know how to cook.
Please note that I do NOT like Dijon mustard OR horseradish. The combination of both, once cooked, makes a crazy delicious glaze and marinade on the pork!!!
"Recipe"
1 Pork Loin Roast (any size will do)
2-3 T. Dijon mustard
2-3 T. Horseradish Sauce (they sell it in tiny jars so I keep it just for this recipe)
salt and pepper
tin foil
Take a large piece of heavy Reynolds Wrap and place the pork on it. Salt and pepper both sides, then smear generously with mustard and horseradish. Wrap the pork into the foil and grill for 30-45 minutes, depending on the thickness of the roast. The "done" indicator for me is when the outside of the foil begins to burn...the roast inside is not burned, but will have a crispy outside. I usually serve this with baked potatoes and steamed vegetables.
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4 comments:
Will a pork shoulder roast grill up the same way?? I have had one in my freezer that was a gift to us, but I have no idea how to cook it. I was actually just looking for a good recipe for it.
Thanks!
-Shauna
I'm sure it would be perfect. You may need to increase the amounts of the sauces if it's a BIG shoulder roast. Use your judgement; any excess will probably fall off into the bottom of the foil and make a juice.
Have you used pork tenderloins or pork loins? I am just curious. I did try freezing chicken kabobs marinated already in italian dressing. It marinates while it thawed and it was great. I can't wait to try your pork recipe!
Cin - I've never done it with the individual tender loins, I always get the roast that looks like a big hunk of meat (similar to a pot roast). I don't see why it wouldn't work with any kind of pork, though.
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