This is a very good marinade, for a 2lb Pork Loin you could 1/2 maybe even 1/4 the recipe, pending on the size of your loin. Since I was out of Red Wine Vinegar, I substituted Balsamic Vinegar; and it was absoultly delicious. For the Dry Mustard I used Yellow Musterd Seeds, ground finely in a mortar and pestal. I let mine sit in the marinade about 4 hours, before grilling.
Grilling tip: Leave both sides on around medium heat for about 30 mins this will give your loin the beautiful golden color like the picture above. Then flip to the other side of the Grill and turn off the heat on the side under the meat (don't forget to put your marinade on before Flipping and once flipped). Turn the side without meat on it to High. For about 15-20 mins depending on the Thickness of the meat. Turn the meat one more time, turning te heat off below the meat, for another 15-20 mins. This will keep you meat from drying out, I will be very nice, Moist and Tendar. After removing it alow the meat to rest
on Friday, April 24, 2009