This Grilled Mustard Pork Loin was tender, juicy and full of sharp and tangy flavors. Made a dipping sweet mustard sauce which was the perfect compliment to the grilled pork, making for a delicious dinner recipe. Serve it with roasted potatoes and veggies and enjoy!
Check out my quick and easy honey garlic pork tenderloin dinner recipe or my stuffed french onion pork loin for more delicious dinner inspiration.
Ingredient List for the Grilled Mustard Pork Loin.
- Pork Loin: the mild flavor of pork loins makes it ideal for grilling.
- Horseradish mustard: pungent and tangy binder and ingredient for a mustard dipping sauce.
- Seasoning: simple all purpose seasoning consisting of salty and pepper with notes of paprika and garlic.
- Veggies: I used broccolini, but asparagus or any crunchy veggie works.
- Potatoes: petite yellow potatoes sliced in half for that perfect one crispy bite.
Dad’s Seasonings
Must have grillin seasonings!
Step 1: How to prep the Mustard Pork Loin.
I love grilling with pork loin. It’s a very large piece of meat that can be cut into smaller sections and saved for later. Also, super economical! 1 piece makes multiple meals.
To start, cut off about a 3 pound center section from the loin. Place the remaining pieces into a ziplock bag and freeze for another day.
Slice a few pork chops from the left over loin and make these delicious soy honey pork chops or cube it up into small bite size pieces and grill up the delicious cajun honey pork bites for your next gathering.
Start by applying a binder to the pork loin. I used a horseradish mustard from my friends at Silver Spring Foods. It’s pungent, tangy and the perfect punch of flavor to a mild tasting pork. The mustard not only works as the binder, but will also develop a smoky and delightful bark of flavor on the outside of your meat.
Season heavily with Dad’s All Purpose rub. It has the perfect balance of salt, pepper with notes of smoked paprika and garlic which are ideal on pork.
Step 2: How to grill a Pork Loin?
Start by preheating the grill to 375 degrees and set it for dual zone cooking. This means you have a direct side to the heat and an indirect side for when you need to glaze the pork or cook longer without charing the outside.
Grill the pork about 1-2 minutes per side to get a nice sear all around the pork. Continue to flip for an even cook all around and to avoid burning the outside.
Once you build a nice crust all around, move it to the indirect side to finish cooking.
Recipe Tip
Searing the pork first will help develop a beautiful caramelized crust, enhancing the flavor and helping control a more even cook on the inside once the meat is moved to the indirect side.
While the mustard pork loin on grilling along, prep and grill the sides.
Slice the petite potatoes in half, drizzle them with olive oil, season with an all purpose rub and place them on a hot cast iron skillet on the direct side of the grill.
For the veggies, apply a drizzle of olive oil, salt and place them directly on the hot grates. No need to use a tray unless the vegetables you choose are small enough to fall through the grates.
Remove the grilled mustard pork loin once the internal temperature reaches 140 degrees Fahrenheit.
The potatoes and veggies will be done around the same time as the pork. Make sure they have a nice crust and the potatoes are soft.
Allow the pork to rest 10 minutes before slicing. This will help redistribute the juices throughout the meat making for a tender and juicy bite each time.
Step 3: How to make a tangy mustard dipping sauce.
This savory, creamy, tangy mustard sauce is the perfect condiment for the grilled mustard pork loin. While the meat itself is juicy, the sauce ads a layer of robust flavor creating the perfect bite.
In a bowl, add mustard, Worcestershire sauce, mayo, apple cider vinegar, dry dill and all purpose seasoning for some flavor. Mix the ingredients together and you have yourself the perfect dipping sauce. Easy and simple!
Recipe Tip
If you want to avoid mayo, use an equal mix of plain greek yogurt and sour cream.
Serve the tender mustard pork loin sliced in a bed of roasted potatoes and grilled veggies. Easy, healthy and flavorful. Perfect way to end the day. Enjoy!
Frequently Asked Questions:
How do you grill a pork loin so it doesn’t dry out? The key steps to ensure tender pork loin meat is final cooking temperature and resting. Remove the pork from the grill or any heat once it reaches 140 degrees. Once removed, the meat continues to cooking increasing the internal temperature until it’s cooled off. Removing pork at to high of a temp will only dry out the meat.
Resting helps the juices to redistributed throughout the meat. If you cut pork too soon, all the juices will spill resulting in dry, unpleasant meat.
Is a pork loin and tenderloin the same thing? While both sound similar, the tenderloin and loin are 2 separate cuts of meat.
A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat.
If you tried these Grilled Mustard Pork Loin or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
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Grilled Mustard Pork Loin
This Grilled Mustard Pork Loin was tender, juicy and full of sharp and tangy flavors. Perfect weeknight dinner inspiration.
Course Main Course
Cuisine American
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Servings 6 People
Calories 482kcal
- 3 lbs Pork loin
- 2 tbsp Mustard
- 3 tbsp All purpose rub
- 2 cups Petite yellow potatoes
- 2 cups Broccolini (veggies of choice)
- 2 tbsp Olive oil
Tangy Mustard Dipping Sauce
- 1/4 cup Mayo
- 2 tbsp Mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp Apple cider vinegar
- 1 tsp Dry dill
- 1 tsp All purpose rub
Slice the pork tenderloin into smaller pieces. Keep a 3 lbs. center cut.
Pat dry and apple the mustard for the binder and season with an all purpose seasoning. Make sure to cover the entire cut.
Preheat the grill the to375 degrees and set it for dual zone cooking. Sear the pork 1-2 minutes per side to get a nice bark all around the pork.
Move the pork loin to the indirect side to finish cooking.
Slice the petite potatoes in half, drizzle them with 1 tbsp of olive oil, season with 1/2 tbsp of the all purpose rub and place them on a hot cast iron skillet on the direct side of the grill.For the veggies, apply a drizzle of olive oil, pinch of salt and place them directly on the hot grates. No need to use a tray unless the vegetables you choose are small enough to fall through the grates. Remove the grilled mustard pork loin once the internal temperature reaches 140 degrees Fahrenheit.
The potatoes and veggies will be done around the same time as the pork. Make sure the potatoes are fork soft.
Allow the pork to rest 10 minutes before slicing.
For the tangy mustard sauce, in a bowl, add mustard, Worcestershire sauce, mayo, apple cider vinegar, dried dill and all purpose seasoning. Mix the ingredients together and set aside.
Serve the tender mustard pork loin sliced in a bed of roasted potatoes and grilled veggies. Enjoy!
Searing the pork first will help develop a beautiful caramelized crust, enhancing the flavor and helping control a more even cook on the inside once the meat is moved to the indirect side.
For the dipping sauce, if you want to avoid mayo, use an equal mix of plain greek yogurt and sour cream. Calories: 482kcal | Carbohydrates: 21g | Protein: 52g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 353mg | Potassium: 1205mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1639IU | Vitamin C: 84mg | Calcium: 170mg | Iron: 7mg
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