Best 9 Grilled Dijon Pork Roast Recipes

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**Grilled Dijon Pork Roast: A Succulent and Flavorful Culinary Delight**

Indulge in the tantalizing flavors of this grilled Dijon pork roast, a culinary masterpiece that promises a burst of savory goodness in every bite. This succulent dish is meticulously crafted using a premium pork roast, generously seasoned with a delectable blend of Dijon mustard, garlic, herbs, and spices. The result is a tender and juicy pork roast that has been expertly grilled to perfection, achieving a beautifully caramelized crust while maintaining its tender and succulent interior. Accompanying this main course are three equally enticing recipes: a refreshing cucumber salad with a tangy dressing, a creamy and flavorful mashed sweet potato dish, and a delectable grilled pineapple with a hint of cinnamon and brown sugar. These accompaniments perfectly complement the grilled Dijon pork roast, creating a harmonious and unforgettable dining experience.

Here are our top 9 tried and tested recipes!

GRILLED SEASONED PORK ROAST



Grilled Seasoned Pork Roast image

This melt-in-your-mouth grilled pork roast is not to be missed. With a simple dry rub - that you likely have in your pantry - and a slow grilling process, the meat turns out tender and flavorful. This go-to comfort food is filling, delicious and soon to be a family favorite. Serve this grilled pork loin roast as a Sunday dinner, for a special occasion or when your family is looking for a flavor-packed meal. Don't forget to add your favorite sides.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h40m

Yield 8

Number Of Ingredients 6

2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon salt
2 teaspoons poultry seasoning
1 teaspoon chili powder
1 boneless center-cut pork loin roast (3 lb)

Steps:

  • Heat gas or charcoal grill for indirect-heat cooking as directed by manufacturer. In small bowl, mix all ingredients except roast. Rub mixture onto all sides of roast. (Do not remove strings until after grilling.)
  • Place roast, fat side up, on grill for indirect cooking. Cover grill; cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160°F. Let roast stand 10 to 15 minutes before slicing.

Nutrition Facts : Calories 280, Carbohydrate 1 g, Cholesterol 110 mg, Fat 2, Fiber 0 g, Protein 38 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 0 g

GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE



Grilled Pork Tenderloin with Balsamic Honey Glaze image

This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!

Provided by MCabrera75

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 8

Number Of Ingredients 10

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon salt
2 tablespoons olive oil, divided
1 (3 pound) pork tenderloin
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard

Steps:

  • Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
  • Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
  • Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
  • Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g

GRILLED PORK ROAST



Grilled Pork Roast image

"We enjoy the mild mustard flavor of this juicy, tender pork roast," says Myra Innes of Auburn, Kansas. "With a little advance preparation, tis roast is simple since it creates no dirty dishes, and I get the rest of the meal ready while it cooks."

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 10

2/3 cup canola oil
1/3 cup reduced-sodium soy sauce
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 to 2 tablespoons ground mustard
1 to 2 teaspoons pepper
1 teaspoon salt
1 boneless pork loin roast (2-1/2 to 3 pounds)

Steps:

  • In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat. Refrigerate overnight. , Prepare grill for indirect heat. Drain and discard marinade. Grill roast, covered, over indirect heat for 50-60 minutes or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.

Nutrition Facts :

SUNNY'S 12TH DISTRICT PORK RIB ROAST



Sunny's 12th District Pork Rib Roast image

Provided by Sunny Anderson

Categories     main-dish

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 14

One 6- to 8-rib bone-in pork loin
Olive oil, for brushing
1/3 cup Dijon mustard
1/4 cup chili powder
2 tablespoons ground cumin
2 tablespoons garlic powder
2 tablespoons smoked or hot Hungarian paprika
2 tablespoons onion powder
2 tablespoons ground turmeric
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 cup warm water
1/2 cup sugar
1/4 cup fresh lime juice

Steps:

  • Preheat a grill for direct and indirect cooking to 425 degrees F.
  • Brush the pork loin all over with the olive oil and sear on all sides over the direct heat of the grill, about 15 minutes. Let cool until easy to handle, then brush the mustard on all sides of the flesh.
  • In a medium bowl, mix together the chili powder, cumin, garlic powder, paprika, onion powder, turmeric, salt and pepper. Sprinkle on all sides of the pork, coating evenly.
  • Place the pork, rib-side down, over the indirect heat of the grill. Lower the grill to 350 degrees F.
  • In a small bowl mix the warm water, sugar and lime juice until the sugar is dissolved. Use a brush or pour into a spray bottle to baste or spritz the pork lightly while cooking, starting 20 minutes into the cooking time and continuing every 15 minutes until done. Remove from the grill when a thermometer inserted in the center (avoiding bone) rapidly reaches 145 to 150 degrees F, about 1 hour 30 minutes total. Remove and cover lightly with aluminum foil and allow to rest 15 to 20 minutes before slicing and serving.

HONEY GARLIC DIJON PORK TENDERLOIN MARINADE



Honey Garlic Dijon Pork Tenderloin Marinade image

This humble cut of meat is tender, juicy and full of flavor with a honey, garlic and Dijon pork tenderloin marinade.

Provided by Blair Lonergan

Categories     Main Course

Time 8h40m

Number Of Ingredients 8

1 pork tenderloin ((about 1 lb.))
½ cup honey
½ cup Dijon mustard
2 tablespoons soy sauce ((or substitute with tamari or coconut aminos for gluten-free option))
1 tablespoon minced garlic
Leaves from 2 sprigs fresh rosemary, minced (can substitute with about ½ teaspoon dried rosemary)
Leaves from 2 sprigs fresh thyme, minced (can substitute with about ½ teaspoon dried thyme)
Salt and pepper, to taste

Steps:

  • In a bowl, whisk together honey, Dijon mustard, soy sauce, garlic, rosemary, and thyme. Season pork on all sides with salt and pepper, to taste.
  • Place pork in a large zip-top plastic bag. Pour half of the marinade over the pork and toss to coat. Seal the bag and refrigerate the pork in the marinade for at least 30 minutes, or up to 24 hours. Rotate the pork occasionally so that the marinade touches all sides.
  • Set aside the remaining ½ of the marinade in a separate bowl, cover, and refrigerate for later.

Nutrition Facts : Calories 294 kcal, Carbohydrate 37 g, Protein 25 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 73 mg, Sodium 917 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 /4 of the recipe

HONEY-MUSTARD PORK ROAST WITH BACON



Honey-Mustard Pork Roast with Bacon image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 11

1/4 cup Dijon mustard
2 tablespoons whole-grain mustard (recommended: Maille)
2 tablespoons honey
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary leaves
1 (3 1/2-pound) center-cut, boneless, pork loin roast
12 slices bacon (about 1 pound)
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups (5 ounces) baby arugula

Steps:

  • For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
  • In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
  • For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.
  • Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.

HONEY MUSTARD GRILLED PORK ROAST



Honey Mustard Grilled Pork Roast image

A wonderful recipe for grilling a pork roast during the hot days of summer. I've made this several times and it is delicious and easy. A large pork roast will last us thru the 2nd day as well making wonderful sandwiches.

Provided by Cher Jewhurst

Categories     Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 7

4 lbs boneless pork roast
1/2 cup dijon-style mustard
1/2 cup honey
1/4 cup soy sauce
1/2 cup brown sugar
1/4 cup water
2 teaspoons Worcestershire sauce

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.

Nutrition Facts : Calories 789.1, Fat 28.5, SaturatedFat 10.3, Cholesterol 259.9, Sodium 866.5, Carbohydrate 42.2, Fiber 0.1, Sugar 41.2, Protein 87.5

GRILLED PORK LOIN ROAST



Grilled Pork Loin Roast image

A memorable main dish for any special meal, this moist, tender roast has a pleasant spicy flavor. It looks so pretty garnished with slices of apples and oranges and fresh herbs. Guests at our patio parties rave over it and request the recipe. -Pat Stevens, Granbury, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 14 servings.

Number Of Ingredients 12

1 boneless pork loin roast (4 to 5 pounds)
1/4 teaspoon pepper
1/2 cup packed brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger
1/2 cup pineapple juice
1/2 cup sweet-and-sour sauce
1/4 cup Worcestershire sauce
3 tablespoons lemon juice
Apple and orange wedges, fresh sage and rose geranium leaves, optional

Steps:

  • Sprinkle roast with pepper. Grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing., In a large saucepan, combine the brown sugar, cornstarch and spices. Stir in the pineapple juice, sweet-and-sour sauce, Worcestershire sauce and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Garnish the platter with apple and orange wedges, sage and rose geranium leaves if desired.

Nutrition Facts : Calories 211 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 142mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 25g protein.

DIJON GRILLED PORK CHOPS



Dijon Grilled Pork Chops image

My mom gave me the recipe for these savory chops with a sweet and tangy marinade. The apple juice and Dijon mustard complement the pork nicely. With a vegetable and some rice or pasta, you have a meal. -Babette Watterson, Atglen, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

6 tablespoons brown sugar
6 tablespoons Dijon mustard
3 tablespoons unsweetened apple juice
3 tablespoons Worcestershire sauce
4 bone-in pork loin chops (8 ounces each)

Steps:

  • For marinade, in a small bowl, mix first four ingredients. Place pork chops and 2/3 cup marinade in a large resealable plastic bag; seal bag and turn to coat. Reserve remaining marinade; cover and refrigerate with pork 8 hours or overnight., Place chops on a lightly oiled grill rack over medium heat; discard remaining marinade in bag. Grill chops, covered, until a thermometer reads 145°, 4-6 minutes per side, basting with reserved marinade during the last 3 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 295 calories, Fat 10g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 408mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic exchanges

Tips:

  • Choose the right cut of pork: A pork shoulder or butt roast is best for this recipe. It's a flavorful and affordable cut of meat that will cook up tender and juicy.
  • Use a good quality Dijon mustard: The mustard is a key ingredient in this recipe, so it's important to use a good quality one. Look for a mustard that is smooth and creamy, with a sharp and tangy flavor.
  • Don't overcook the pork: Pork should be cooked to an internal temperature of 145 degrees Fahrenheit. Overcooking will make the pork dry and tough.
  • Let the pork rest before slicing: After the pork is cooked, let it rest for 10-15 minutes before slicing. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful roast.
  • Serve with your favorite sides: This pork roast can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

This grilled Dijon pork roast is a delicious and easy-to-make dish that is perfect for a summer cookout. The mustard-herb rub gives the pork a flavorful crust, while the slow cooking process ensures that the meat is tender and juicy. Serve this pork roast with your favorite sides for a meal that everyone will enjoy.

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