Ingredients
1 boneless pork loin roast (2-1/2 to 3 pounds)2 teaspoons olive oil1-1/4 teaspoons ground mustard3/4 teaspoon garlic powder1/4 teaspoon ground ginger1/2 cup horseradish mustard or spicy brown mustard1/2 cup apricot or pineapple preserves
Preparation
Rub roast with oil. Combine mustard, garlic powder and ginger, rub over roast. Place in a large resealable plastic bag or shallow glass container; seal bag or cover container. Refrigerate overnight.
Grill roast, covered, over indirect heat for 60 minutes. Combine the horseradish mustard and preserves. Continue grilling for 15-30 minutes, basting twice with sauce, or until a thermometer reads 160°-170°. Let stand for 10 minutes before slicing. Heat remaining sauce to serve with roast.
