Grilled Mustard Pork Loin

5 from 1 vote

This Grilled Mustard Pork Loin was tender, juicy and full of sharp and tangy flavors. Perfect weeknight dinner inspiration.

Prep Time10

Cook Time30

Course: Main Course

Cuisine: American

Keyword: dinner ideas, grilled pork, how to grill pork loin, pork loin recipe

Servings: People

If you have a full pork loin, cut it into smaller pieces and keep a 3 lb center section.
Pat it dry and apply the mustard for the binder and season with an all purpose seasoning. Make sure to cover the entire piece.
Preheat the grill the to 375 degrees and set it for dual zone cooking.
Sear the pork 1-2 minutes per side to get a nice bark all around.
Move the pork loin to the indirect side to finish cooking.
Slice the petite potatoes in half, drizzle them with 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, drizzle them with olive oil, add a 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 pork loin when 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 tender.
Allow the pork to rest 5-10 minutes before slicing.
For the tangy mustard sauce, in a small bowl, add mustard, Worcestershire sauce, mayo, apple cider vinegar, dried dill and all purpose seasoning. Mix the ingredients together and set aside.
After the pork loin has rested, cut it into slices and serve on a bed of potatoes and veggies. Don't forget a side of the tangy mustard sauce. 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.