Dinner tonight: grilled pork roast with tangy mustard sauce

This recipe takes minimal effort but explodes with flavour. Horseradish, mustard and apricot preserves make a remarkable glaze for this pork dish.

Prep time 10 min 

Cook time 1 hr 15 min 

Serves 10

Roast

• 7 ml (1 1/4 tsp) ground mustard
• 3 ml (3/4 tsp) garlic powder
• 1 ml (1/4 tsp) ground ginger
• 1 boneless pork loin roast (1.25 to 1.5 kg or 2 1/2 to 3 lb)
• 10 ml (2 tsp) olive oil or vegetable oilSauce
• 125 ml (1/2 c) horseradish mustard
• 125 ml (1/2 c) apricot preserves

1. For roast, combine the mustard, garlic powder and ginger in a cup.
2. Rub the roast with the olive or vegetable oil, then rub it with the spice mixture. Place the roast in a large zip-close bag or shallow glass container. Seal the bag or cover the container and refrigerate for six hours or overnight.
3. Preheat a grill to medium 180°C (350°F). If using charcoal, spread coals to opposite sides, leaving an empty unheated space in the middle. On a gas grill, turn off the middle burner.
4. Put the pork over the unheated part of grill, cover and cook by indirect heat for 60 minutes.
5. For sauce, combine the horseradish mustard and preserves in a small bowl.
6. Continue grilling the pork until a meat thermometer reads 71°C (160°F) to 76°C (170°F), about 15 to 30 minutes, basting twice with sauce.
7. Remove from the grill and let stand for 10 minutes before slicing. Heat the remaining sauce to serve with the roast.

• If you don't have horseradish mustard, simply combine 50 millilitres (1/4 cup) spicy brown mustard and 50 millilitres (1/4 cup) prepared horseradish to create your own.
• You could also replace the apricot preserves with pineapple preserves or apple butter.
• If you're using a gas grill, enhance the smokiness by wrapping water-soaked wood chips in foil, poking holes in the foil and putting the packet directly on one of the heated burners.

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