Pork Roast With Honey Mustard Glaze Recipe
Ingredients
| Wood chunks or chips for smoking | ||
| Honey | 1/3 Cup (16 tbs) | |
| 1/4 cup whole-seed or coarse-grind prepared mustard | ||
| Grated peel and juice of 1 medium orange | ||
| 1 teaspoon minced fresh ginger or 1/4 teaspoon ground ginger | ||
| Salt | 1/2 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| Apple juice at room temperature | ||
| 1 boneless pork loin roast (3 1/2 to 4 pounds) | ||
Directions
Soak about 4 wood chunks or several handfuls of wood chips in water; drain.
Mix honey, mustard, grated orange peel and juice, ginger, salt and pepper in small bowl.
Arrange medium-low Kingsford briquets on each side of a rectangular metal or foil drip pan.
Pour in apple juice to fill pan half full.
Add soaked wood (all the chunks; part of the chips) to the fire.
Oil hot grid to help prevent sticking.
Place pork on grid directly above drip pan.
Grill pork, on a covered grill, 20 to 30 minutes per pound until a meat thermometer inserted in thickest part registers 155°F.
If your grill has a thermometer, maintain a cooking temperature of about 300°F.
Add a few more briquets to both sides of fire every 45 minutes to 1 hour, or as necessary, to maintain a constant temperature.
Add more soaked wood chips every 30 minutes.
Brush meat with honey mustard mixture twice during the last 40 minutes of cooking.
Let pork stand 10 minutes before slicing to allow the internal temperature to rise to 160ºF.
Slice and serve with sauce made from pan drippings if desired.
Mix honey, mustard, grated orange peel and juice, ginger, salt and pepper in small bowl.
Arrange medium-low Kingsford briquets on each side of a rectangular metal or foil drip pan.
Pour in apple juice to fill pan half full.
Add soaked wood (all the chunks; part of the chips) to the fire.
Oil hot grid to help prevent sticking.
Place pork on grid directly above drip pan.
Grill pork, on a covered grill, 20 to 30 minutes per pound until a meat thermometer inserted in thickest part registers 155°F.
If your grill has a thermometer, maintain a cooking temperature of about 300°F.
Add a few more briquets to both sides of fire every 45 minutes to 1 hour, or as necessary, to maintain a constant temperature.
Add more soaked wood chips every 30 minutes.
Brush meat with honey mustard mixture twice during the last 40 minutes of cooking.
Let pork stand 10 minutes before slicing to allow the internal temperature to rise to 160ºF.
Slice and serve with sauce made from pan drippings if desired.
Chef
