Grilled Pork Loin in Tequila Mustard Marinade

Last week my kitchen took root where the family gathered and the cooking began. This time I made a pork loin roast. I've been making this marinade for chicken and decided to try it out on the pork. I'm glad to report that the family was happy with it.  You see, I write a cooking blog, but my whole family knows its way around a kitchen. Talk about pressure! My brother and I enjoyed some friendly competition (he does make a mean rack of smoked pork ribs) while our sister was out of commission with a sprained wrist. 

As is usually the case, we had more than enough food so we didn't have to cook every day. In fact, the pork roast leftovers are a perfect addition to a main dish salad on these hot summer days.  We also grilled vegetables and fruit while the grill was hot.

Oh, I do love dining al fresco!




Time: 5.5 hours (4 hours marinating time plus cooking time)
Level: Easy but requires a gas grill
Yield: Serves 12





Ingredients:
1 -  5 pound pork loin roast


Marinade:
1/2 cup olive oil
1/3 cup mustard
1 tbsp mustard seeds
Juice of 1 large lemon
1/4 cup tequila
Salt
Pepper
Oregano
Basil

Directions:
Rinse the roast and pat dry. Let stand at room temperature while you prepare the marinade. Slather the roast in the marinade mixture and refrigerate for at least 4 hours. I found it easiest to do this in a large plastic bag.

On a grill set to medium high, cook the roast with indirect heat after the first 15 minutes. Total time should be figured 15 minutes per pound or until a meat thermometer registers temperature at 145 - 150 degrees. Remember to turn the roast throughout the cooking process to distribute the juices and keep the meat moist. When the cooking is done, remove the roast from the grill. Cover in foil and let it stand for 10-15 minutes before carving.

Carve and garnish with grilled apricots and fresh basil.