Deviled Pork Loin

This is a wonderful pork recipe which you can cook in the oven or roast on the grill. It reminds me of deviled eggs, but much better.

In a small bowl, whisk together:
1/3 cup Dijon mustard
2 tablespoons paprika
1/4 cup Worcestershire sauce
1/4 cup brown sugar
1/2 cup olive oil
1 1/2 tablespoons kosher salt
1/2 teaspoon pepper

Set aside 1/4 cup of the marinade and refrigerate. Pour the remaining marinade over 2-3lb boneless pork loin roast in a shallow dish. Cover and refrigerate over night, turning once. Take meat out of refrigerator about 1/2 before you want to start cooking.

If cooking in the oven, preheat oven to 325 degrees. Place pork loin roast in a roasting pan, fat side up. Pour marinade over roast and cook until meat thermometer reads 150-155 degrees. Start checking the temperature of the meat after an hour (should take about 1 and 1/2 hours). Remove from oven, cover with foil and let rest about 10 minutes. Slice meat and either pour 1/4 cup separate marinade over the meat, or serve separate marinade along side the meat.

If grilling, heat the grill to medium-high heat. Sear the pork over the hottest part of the grill, on both sides, cooking for about 10 minutes total. Relocate pork to a cooler part of the grill and cover. Turn once, about half way through roasting (about 45 minutes of cooking). Once meat reads 150-155 degrees remover from grill. Cover with foil and let rest about 10 minutes. Slice meat and either pour 1/4 cup separate marinade over the meat, or serve separate marinade along side the meat.

Serves 8

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