Pork Loin Roast With Garlic-honey Mustard Aioli |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Double or triple the recipe for a party. Aiolis are a big hit this year. About a decade ago, I started making aiolis and it was imperative that you start by making a homemade mayonnaise, but due to the fear of food poisoning, as well as convenience, doctoring up commercially made mayonnaise is the way to go. Ingredients:
1 pork loin roast, (about 8 long and 4 in diameter) |
olive oil spray |
1-2 tsp. italian herbs |
1/2 tsp salt |
1 cup mayonnaise |
1 tbsp. minced garlic (jar garlic is fine) |
3 tbsp. honey mustard (or any other mustard you prefer even |
horseradish mustard) |
parker house rolls (optional-- if you want to make little sandwiches) |
Directions:
1. In a 13 x9 pan set your roast. Spray the whole roast liberally with olive oil spray. Sprinkle the Italian herbs and salt over the top of the roast (the fatty side up).
2. Let sit in the refrigerator up to 4 hours.
3. Then prepare the grill. Heat grill to 500*. Oil the grill and put the roast on the grill grate fatty side down.
4. Sear the roast at 500* for 5 minutes.
5. you'll have beautiful grill marks and a good crust on top.
6. Turn the roast over.
7. Turn the grill down to 325* and grill until the loin roast reaches 155*, using a meat thermometer to check.
8. This may take 20-30 minutes depending on how your grill behaves.
9. Try not to open the grill too often so you don't let the heat out.
10. Let the roast set up for at least 10 minutes before cutting.
11. One nice thing about this roast is you can stop right here, wrap the roast in foil and put it in the refrigerator until the next day. This is a great way to prepare for a party in advance.
12. The roast can be served hot, cold or room temperature.
13. For a party, take the roast out of the refrigerator and sliced it very thin.
14. Then I put it back In a 13 x9 pan into a 300* oven.
15. While the roast was heating I poured a cup of white wine over the top to give it more moisture. You can use wine, water or even orange juice, Choice is yours.
16. When the roast is warm I serve it with rolls and the aioli. People could make little sandwiches using the aioli as a spread or just have pork and use the aioli as a dip.
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18. To make the aioli: Mix the mayo, garlic, and the mustard in a nice serving bowl. That's it!
19. You can also make this a day ahead and just pull it out of the refrigerator a bit ahead of serving it so it's not completely refrigerator cold.
20. This will even make a fun dinner in front of the fireplace in the winter. So don't hold back. Enjoy!
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