Grilled Mustard Glazed Pork Loincooks Country Recipes

Steps:

• Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
• Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
• Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
• Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Steps:

• Light the grill: Place a chimney starter on the grate of a charcoal grill. Add newspaper in the bottom, then fill with charcoal. Light the newspaper, which will in turn light the charcoal. When the charcoal is mature with ashed-over gray embers (about 30-45 minutes later), remove the chimney and pour the charcoal into the grill. Using oven mitts, replace the grill rack.
• Season the pork: Set the pork on a parchment-lined rimmed baking sheet. Brush with mustard, then season with pepper and several generous pinches of salt. Flip the meat, press down so it absorbs the seasonings, and repeat on the other side. Sprinkle fennel pollen over the meat on both sides and set aside.
• Grill: Cut the melon in half, scoop out the seeds, and cut into 7 or 8 wedges. Place on the outer edges of the grill, where the heat is indirect, and cook 4-6 minutes, turning halfway through. Lay the pork steaks in the middle of the grill over the hotter, direct heat. Place foil-wrapped bricks on top of the pork to keep the meat's edges from curling. Remove every 2 minutes to flip the meat, then replace bricks. If the meat flares up, move it to another spot on the grill. Halfway through grilling (which will take a total of about 6-10 minutes), baste the pork on both sides with the butter mop, and sprinkle with sugar to aid the caramelization. When the melon and the pork are both nicely charred, switch their locations on the grill: move the pork to the cooler edge of the grill and the melon to the hot center for about a minute, to warm through. Meanwhile, cut the radishes into large slices and set aside.
• Finish the dish and assemble: Grill the pickled garlic scapes for 1-2 minutes. On a serving platter or wooden board, plate the pork steaks, melon, charred garlic scapes, and radishes. Sprinkle everything with fresh lemon juice, a pinch of fennel pollen, and salt. Drizzle olive oil over the melon and scatter torn squash blossoms just before serving.
• For the garlic confit, preheat oven to 300 degrees F. In a small saucepan, add the garlic cloves, olive oil, lemon peel, and bay leaf. Cover and bake 1-1½ hours, until the garlic is tender and golden. For the butter mop, heat a small saucepan over medium-high heat. Add half the garlic confit (the remainder will last, refrigerated, up to two weeks); break it up and let it sizzle, 2-3 minutes. Add the vinegar and cook, stirring occasionally, until the mixture becomes a thick paste. Add butter, 2 tablespoons at a time, whisking with each addition. Bring the butter to a boil, then reduce heat to low. Whisk in the mustard and black pepper, and set aside until it's time to baste.
• Place 10 garlic scapes in a jar. Combine the rest of the ingredients in a small saucepan and bring to a boil; pour the liquid over the scapes to scald them. Seal the jar and place in a cool, dark place for 10 days to ferment.

Steps:

• Open bottom vent on grill. Light large chimney starter filled with charcoal briquettes (about 100 coals) and burn until covered with fine gray ash. Pour coals evenly over one half of grill. Set cooking grate in place, cover, open lid vent completely, and let grill heat for 5 minutes. Meanwhile, whisk mustard, jelly, sugar, oil, garlic, thyme, salt, and pepper in medium bowl. Reserve one-third of mustard mixture for serving. Coat meat completely with half of remaining mustard mixture.
• Scrape and oil cooking grate. Grill pork directly over coals until well browned all over, 12 to 15 minutes. Place pork fat-side up on cooler side of grill and brush with about one-third of remaining mustard mixture. Cover, open lid vents completely, and cook, brushing with mustard mixture every 10 minutes, until meat registers 140 degrees, 25 to 40 minutes.
• Transfer pork to cutting board, tent with foil, and let rest 15 minutes (temperature should rise to 150 degrees). Pour accumulated juices into reserved mustard mixture and whisk to combine. Cut roast into 1/4-inch slices, transfer to platter, and spoon mustard mixture over top. Serve.

Steps:

• Cut slits in top of roast and insert garlic strips. Place roast in a large resealable bag; add salad dressing and vinegar. Seal bag and refrigerate overnight. , Drain and discard marinade. Place roast on a rack in a shallow roasting pan. Season with onion salt, salt and pepper. , Bake, uncovered, at 325° for 1-3/4 to 2 hours or until thermometer reads 160°. Combine the preserves, mustard, brown sugar and butter; brush over roast during the last 15 minutes of baking.

Steps:

• Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
• Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
• Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
• Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.

Steps:

• In a small bowl, combine the first eight ingredients. Pour half of the marinade into a large resealable bag; add pork chops. Seal bag and turn to coat; refrigerate for 6-8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving.

Steps:

• Pat the tenderloins dry with paper towels.
• Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
• Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
• Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.