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This Grilled Mustard Pork Loin was tender, juicy and full of sharp and tangy flavors. Paired with a delicious sauce, it’s a great way to elevate your weekday dinner. Serve it with roasted potatoe, veggies and enjoy!

Check out my quick and easy honey garlic pork tenderloin dinner recipe or my stuffed french onion pork loin for more delicious dinner inspiration.

Grilled mustard pork loin sliced on a plate with roasted potatoes and brocolini.

Ingredient List for the Grilled Mustard Pork Loin.

Mustard pork loin ingredients on a cutting board.
  • Pork Loin: the mild flavor of pork loins makes it ideal for grilling.
  • Horseradish mustard: pungent and tangy binder and ingredient for a mustard dipping sauce. I like the one from Silver Spring Foods.
  • Seasoning: simple all purpose seasoning consisting of salt and pepper with notes of paprika and garlic.
  • Veggies: I used broccolini, but asparagus or any crunchy veggie works.
  • Potatoes: petite yellow potatoes sliced in half for that perfect one crispy bite.

Dad’s Seasonings

Must have grillin seasonings!

Step 1: How to prep the Mustard Pork Loin.

I love grilling with pork loin. It’s a very large piece of meat that can be cut into smaller sections and saved for later. Also, super economical! 1 piece makes multiple meals.

To start, cut off about a 3 pound center section from the loin. Place the remaining pieces in a ziplock bag and freeze for another day.

Slice a few pork chops from the left over loin and make these delicious soy honey pork chops or cube it up into small bite size pieces and grill up the delicious cajun honey pork bites for your next gathering.

Raw pork loin covered in mustard.

Start by applying a binder to the pork loin. I used a horseradish mustard from my friends at Silver Spring Foods. It’s pungent, tangy and the perfect punch of flavor to a mild tasting pork. The mustard not only works as the binder, but will also develop a smoky and delightful bark of flavor on the outside of your meat.

Raw pork loin seasoned with an all purpose rub.

Season heavily with Dad’s All Purpose rub. It has the perfect balance of salt, pepper with notes of smoked paprika and garlic which are ideal on pork.

Step 2: How to grill a Pork Loin?

Start by preheating the grill to 375 degrees and set it for dual zone cooking. This means you have a direct side to the heat and an indirect side for when you need to glaze the pork or cook longer without charing the outside.

Grill the pork about 1-2 minutes per side to get a nice sear all around the pork. Continue to flip for an even cook all around and to avoid burning the outside.

Once you build a nice crust on all sides, move it to the indirect side to finish cooking.

Recipe Tip

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.

Grilled mustard pork loin, potatoes and veggies all on a charcoal grill.

While the mustard pork loin is grilling along, we can prep the sides.

Slice the petite potatoes in half, drizzle them with olive oil, season with an all purpose rub and place them on a hot cast iron skillet on the direct side of the grill.

For the veggies, apply a drizzle of olive oil, 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 grilled mustard pork loin once the internal temperature reaches 140 degrees Fahrenheit.

The potatoes and veggies will be done around the same time as the pork. Make sure they have a nice crust and the potatoes are soft.

Allow the pork to rest 10 minutes before slicing. This will help redistribute the juices throughout the meat making for a tender and juicy bite each time.

Step 3: How to make a tangy mustard dipping sauce.

This savory, creamy, tangy mustard sauce is the perfect condiment for the grilled mustard pork loin. While the meat itself is juicy, the sauce ads a layer of robust flavor creating the perfect bite.

tangy mustard sauce ingredients.

In a bowl, add mustard, Worcestershire sauce, mayo, apple cider vinegar, dry dill and all purpose seasoning for some flavor. Mix the ingredients together and you have yourself the perfect dipping sauce. Easy and delicious!

Recipe Tip

If you want to avoid mayo, use an equal mix of plain greek yogurt and sour cream.

Creamy mustard sauce pouring from a spoon.

Serve the grilled mustard pork loin sliced on a bed of roasted potatoes and grilled veggies. Easy, healthy and flavorful. Perfect way to end the day. Enjoy!

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Frequently Asked Questions:

How do you grill a pork loin so it doesn’t dry out?

The key to a juicy pork loin is not overcooking it. Remove it from the grill or any heat once it reaches 140 degrees. Be sure to let it rest for 5-10 minutes and you will have a delicious and juicy pork loin every single time!

Is a pork loin and tenderloin the same thing?

While both sound similar, the tenderloin and loin are 2 separate cuts of meat.
A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat.

Similar Pork Recipe Ideas:

If you tried this Grilled Mustard Pork Loin or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!

5 from 1 vote

Grilled Mustard Pork Loin

This Grilled Mustard Pork Loin was tender, juicy and full of sharp and tangy flavors. Perfect weeknight dinner inspiration.
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 People

Ingredients 

  • 3 lbs Pork loin
  • 2 tbsp Mustard
  • 3 tbsp All purpose rub
  • 2 cups Petite yellow potatoes
  • 2 cups Broccolini (veggies of choice)
  • 2 tbsp Olive oil

Tangy Mustard Dipping Sauce

  • 1/4 cup Mayo
  • 3 tbsp Mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Apple cider vinegar
  • 1 tsp Dry dill
  • 1 tsp All purpose rub

Instructions 

  • 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!

Notes

  • 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.

Nutrition

Calories: 482kcal | Carbohydrates: 21g | Protein: 52g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 353mg | Potassium: 1205mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1639IU | Vitamin C: 84mg | Calcium: 170mg | Iron: 7mg
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About Maciek

I make easy meals that anyone can replicate at home. I’m not a professionally trained chef, just your average guy that likes to fire up the grill. So follow along and see what’s cooking today!

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5 from 1 vote

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