Ingredients
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1 (2- 3 lb) pork loin roast
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1 lemon
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1/2 cup olive oil
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3 tbsp light brown sugar
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2 tsp stoneground mustard or Creole Mustard
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3 tbsp reduced-sodium soy sauce
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1 tbsp chopped parsley
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1 tbsp chopped thyme
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1 tbsp chopped rosemary
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1 tsp minced garlic
Steps
1
Trim any excess silver skin off the pork, leaving a small fat cap remaining. Place pork in a large resealable plastic bag or large bowl.
2
Zest and juice the lemon. In a medium bowl, whisk together the oil, brown sugar, mustard, soy sauce, 1 tbsp juice and 1½ tsp zest from lemon, parsley, thyme, rosemary, and garlic. Season with salt and pepper. Pour marinade over pork and marinate for at least 1 hour or up to 8 hours.
3
Preheat grill to 350°F and set up for indirect cooking. Place the pork directly on grill over indirect heat. Grill the roast for 1–1½ hours or until the pork reaches an internal temperature of 145°F. Remove pork and let rest for 10 min. Slice to desired thickness.
