Best Mustard Grilled Pork Recipes

GRILLED PORK TENDERLOIN WITH MOLASSES AND MUSTARD

Steps:

• Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
• Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
• Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
• Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.

GRILLED HONEY-MUSTARD PORK CHOPS

Steps:

• In a small bowl, combine the first eight ingredients. Pour half of the marinade into a large resealable bag; add pork chops. Seal bag and turn to coat; refrigerate for 6-8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving.

HONEY-MUSTARD GLAZED PORK TENDERLOIN WITH GRILLED VEGETABLES

Steps:

• In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor.
• PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade.
• WINE: Rosemont GSM, Australia

GRILLED PORK CHOPS WITH HONEY-MUSTARD GLAZE

Steps:

• For the honey-mustard glaze:.
• In a small saucepan, heat the vinegar and sugar over medium heat until the mixture boils and the sugar dissolves. Add the honey and Dijon mustard and bring it to a boil. Remove from heat. Season with salt and pepper to taste.
• For the grilled pork chops:.
• Preheat the grill to medium-high.
• Sprinkle the pork chops with salt and pepper and drizzle with olive oil.
• Place the pork chops on the grill. Grill until cooked through, about 6 minutes per side.
• Place the pork chops on a serving platter and brush them with the honey-mustard glaze.

CAJUN GRILLED PORK TENDERLOIN W/ BOURBON-MUSTARD GLAZE

Steps:

• Wash the pork tenderloins and pat dry. Rub them generously with the Cajun rub.
• Preheat the grill on medium high heat. Place on grill for a few minutes on high. Sear until grill marks appear on all sides of the pork. Blackening will enhance the flavor.
• Turn the grill down to the lowest heat, or move to the side where they will only receive indirect heat. You want to set the grill to about 325 to 350°F Cover the grill, and let the pork cook for about 30 minutes.
• Meanwhile, make the glaze by placing all ingredients in a small saucepan and bringing to a boil. Lower heat and cook for 5 minutes, stirring occasionally. Set aside.
• After 30 minutes on the grill (from Step 3), turn and baste the tenderloin with the bourbon-mustard glaze. Continue grilling for 15 minutes, turn and baste again, and continue grilling for 15 more minutes, for about an hour total.
• Insert a meat thermometer and when the pork reaches 150°F, remove to a platter. Cover with foil and let rest about 15 minutes. Slice and serve with extra glaze.

GRILLED BABY BACK PORK RIBS WITH MUSTARD-BOURBON SAUCE

Steps:

• Make sauce
• Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)
• Make spice rub and ribs
• Mix first 7 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight.
• Prepare barbecue (medium heat). Cut rib racks into 4- to 6-rib sections. Arrange ribs on barbecue. Grill until meat is tender, occasionally turning ribs with tongs, about 40 minutes. Using tongs, transfer ribs to work surface.
• Cut rib sections between bones into individual ribs. Arrange on clean baking sheet. Transfer 3 cups sauce to small bowl; place remaining sauce in small saucepan and reserve. Brush ribs with sauce from bowl.
• Return ribs to barbecue. Place pan of reserved sauce at edge of barbecue to rewarm. Grill ribs until brown and crisp on edges, brushing with more sauce from bowl and turning occasionally, about 10 minutes. Serve ribs with warm sauce.

GRILLED PORK CHOPS WITH SAUTEED APPLES, ONION RINGS AND MUSTARD GREENS

Steps:

• There are rubs and there are brines. A brine is a slower process where the rub, sugar and salt are diluted to penetrate the protein and break it down so that the meat is juicy, flavorful and tender after cooked. I love brined pork and chicken, but if I am cooking late and didn't think about it the day before, I will have to do a nice rub on the meat, which is just more concentrated and expedited, and that's what I have here. Pork chops go with so many accompaniments but I do love the acidity of apples or an applesauce with pork chops and the bite of mustard greens. You can use mizuna, or arugula if you cannot find mustard greens. Also, you can put a schmear of hot mustard mixed with a little honey or molasses on the plate instead for the kick. I like onion rings, in general. My other favorite accompaniment to pork chops is kimchee tossed with some fresh fruit such as peaches or plums.
• To cook the pork chops: Grind all the spices together with the sugar and rub all over the pork chops. Set aside for 30 minutes to an hour at room temperature.
• Preheat the grill on high or heat a cast-iron skillet over medium-high heat on the stovetop and preheat the oven to 375 degrees (Add 1 tablespoon olive oil to the pan if cooking in cast iron).
• Cook the pork on one side for 4 to 5 minutes on the grill or in cast iron. Flip over and cook for another 4 to 5 minutes on the grill; if cooking in cast iron, flip the chop and transfer to the oven for 4 to 5 minutes. Set aside to rest for 5 minutes.
• To cook the sauteed apples: In a medium saute pan over medium-high heat, combine the sugar, 1 tablespoon water and a drop of lemon juice. Cook until sugar caramelizes to golden brown. Turn off the heat and add the apple slices and star anise. Return the pan to medium-high heat, stir in the butter and remaining lemon juice. Saute, stirring, for 2 minutes, adding the brandy in the last minute of cooking with a pinch of salt. Simmer briefly to burn off the alcohol and thicken the caramel. Set aside.
• To cook the onion rings: Bring the canola oil to 360 degrees F in a large pot. Combine the flour, cornstarch, salt and pepper in a bowl. Pour the buttermilk into a shallow dish or bowl. Dip the onion rings in the flour mixture to dredge, shaking off any excess. Dip in the buttermilk to coat, and then back into the flour mixture. Shake off any excess flour. Working in batches, fry the rings until light golden brown, 5 to 7 minutes. Drain on paper towels and sprinkle with salt.
• Serve the pork chops with the sauteed apples, onion rings and mustard greens.

HONEY MUSTARD GRILLED PORK ROAST

Steps:

• In a resealable plastic bag, combine thoroughly the Dijon-style mustard, honey, soy sauce, brown sugar, water and Worcestershire sauce until well blended.
• Place the boneless pork roast in the resealable plastic bag; mix together; seal the bag and refrigerate for about 2 hours or as long as overnight.
• Preheat grill to medium heat. Remove the pork roast from the bag; discard any remaining marinade; place the pork roast on the grill grids over indirect heat; close grill hood and grill for about 1 hour and 15 Minutes until internal temperature reads 160°F
• Remove pork roast from the grill, let rest for 10 minutes before slicing to serve.

GRILLED PORK CHOPS WITH APRICOT-MUSTARD GLAZE

Steps:

• Heat gas or charcoal grill to medium. Mix preserves, mustard and soy sauce in small bowl for the glaze. Place 2 tablespoons in small dish for glazing chops and reserve rest for serving with pork.
• Pat pork chops dry with paper towels. Brush lightly with oil; sprinkle with salt and pepper.
• Grill 3 to 5 minutes or until browned. Turn; spread with 2 tablespoons glaze. Grill 3 to 5 minutes more or until slightly pink in centers (160°F). Serve pork chops with reserved glaze.

GRILLED PORK TENDERLOIN WITH MUSTARD-DILL SAUCE

Steps:

• Whisk vinegar, 2 tablespoons dill, 2 teaspoons salt, and 2 tablespoons water in medium bowl until salt dissolves. Add zucchini. Let marinate 10 minutes, tossing often. Drain zucchini.
• Meanwhile, whisk 1/2 cup chopped dill, dijon mustard, honey, and 1/2 cup water in medium bowl. Season mustard-dill sauce with salt and pepper.
• Prepare barbecue (medium-high heat). Sprinkle pork with salt and pepper; spread with 2 tablespoons mustard-dill sauce. Grill until thermometer inserted into thickest part registers 145°F, turning often, about 25 minutes. Transfer to platter; let rest 10 minutes. Cut into 1/2-inch-thick slices. Serve with remaining sauce and pickles.

APRICOT-MUSTARD GRILLED PORK TENDERLOIN

Steps:

• Season tenderloin with salt and pepper.
• Stir together the preserves and mustard in a small bowl.
• Place pork over a medium-hot fire and grill for about 15 minutes or until internal temperature reaches 145 degrees F, followed by a 3-minute rest time, brushing with mustard mixture in the last few minutes.

GRILLED PEACH- AND MUSTARD-GLAZED PORK TENDERLOIN

Steps:

• In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients. Add pork; turn to coat. Cover dish or seal bag; refrigerate, turning pork occasionally, at least 1 hour but no longer than 8 hours.
• Heat gas or charcoal grill. Remove pork from marinade; reserve marinade. Place pork on grill over medium heat. Cover grill; cook 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
• In 1-quart saucepan, heat remaining marinade to boiling; boil and stir 1 minute. Cut pork into slices; serve with marinade.

GRILLED HONEY-MUSTARD PORK CHOPS

Steps:

• Heat coals or gas grill for direct heat. Mix all ingredients except pork in small bowl.
• Cover and grill pork 4 to 5 inches from medium heat 10 to 12 minutes, brushing occasionally with honey mixture and turning once, until pork is slightly pink in center. Discard any remaining honey mixture.

MUSTARD & HERB GRILLED PORK CHOPS

Steps:

• Place the mustard, olive oil, vinegar, herbes de Provence and water in a small bowl. Whisk until emulsified, this may also be done in a blender or mini food processor, set aside.
• Trim any excess fat from the pork chops; place in a shallow bowl or pie plate and add marinade, coat thoroughly; let marinate for 15 to 20 minutes at room temperature, (for marinating longer, cover and refrigerate, remove from refrigerator 20 minutes before grilling.).
• Preheat griddle on high; when griddle is hot, allow excess marinade to drip off the chops and arrange the cops evenly spaced on the bottom grill plate. Close the grill. Grill for 6 to 8 minutes, until the pork chops have reached an internal temperature of 160f degrees; do not overcook or the pork may become dry. Remove to a warm platter and allow to rest for 5 minutes before serving. (When grilling in the closed position it is important that the pork chops all be the same thickness for best results.).

GRILLED PORK CHOPS WITH BOURBON-MUSTARD GLAZE

Steps:

• Prepare barbecue (medium-high heat). Combine chili sauce, bourbon, mustard and soy sauce in heavy medium saucepan. Simmer over medium heat until sauce is reduced enough to coat spoon, whisking occasionally, about 4 minutes.
• Sprinkle both sides of chops with salt and pepper. Brush 1 side of chops generously with sauce. Place chops, sauce side down, on grill. Brush chops generously with remaining sauce. Grill until cooked through and glazed, about 3 minutes per side.

GRILLED HONEY MUSTARD PORK CHOPS

Steps:

• Mix all ingredients together except pork.
• Heat up grill and grill chops 4 to 5 inches from hot coals.
• Grill 10 to 12 minutes or until pork is no longer pink.
• Brush occasionally with sauce.
• Discard sauce after grilling.

GRILLED MUSTARD-HONEY GARLIC PORK CHOPS (LOW FAT)

Steps:

• In a bowl combine all marinade ingredients, adjusting to suit taste.
• Prick the chops all over with a fork, and place in a shallow glass dish.
• Pour the marinade over the chops and turn to coat well.
• Cover and refrigerate for 24 hours, or overnight (turning the pork chops occasionally to make certain that it gets marinated evenly).
• When ready to grill, discard the marinade.
• On a medium-high heat, grill the chops on both sides for about 6-8 minutes on each side, or until the chops are done.

MUSTARD-GRILLED PORK

Steps:

• Spray grill rack with nonstick spray. Prepare barbecue ( medium-high heat ). Whisk mustard, mayonnaise, tarragon, and brown sugar in medium bowl. Brush mustard sauce generously on both sides of pork cutlets.
• Grill pork until just cooked through and firm to touch, 2 to 3 minutes per side. Transfer to plates. Serve with Grilled Red and Green Cabbage Slaw.

APRICOT-MUSTARD GRILLED PORK TENDERLOIN

Steps:

• Season tenderloin with salt and pepper. Stir together the preserves and mustard in a small bowl. Place pork over a medium-hot fire and grill for about 15 minutes or until internal temperature reaches 160°F, brushing with mustard mixture in the last few minutes.

BONELESS HONEY MUSTARD GRILLED PORK LOIN

Steps:

• Wash the pork loin under cold water and pat dry with a paper towel. Take a fork and poke holes all over the loin, even the ends.
• Mixing all the wet ingredients in a small bowl, set aside. In another bowl, mix all the dry ingredients making sure the loin is dry, shake the dry ingredients all over the loin the front,back and the ends. Rub the dry seasoning on the loin making sure it is well covered and worked all in the loin.
• With a brush spread the wet ingredients all over the loin. Put the loin in a plastic bag,casserole dish or baking roaster and put back into frig for a minium of 12 hours, 24 is even better.
• Grill on low to medium heat until the thick part of the loin reaches 170. In a oven bake at 350 until the thickest part of the loin is 170. enjoy.