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Grilled Pork Loin with Garlic-Honey Mustard Aioli--NEW

Recipe: Grilled Pork Loin with Garlic-Honey Mustard Aioli--NEW NEW


    Aioli's are a big hit this year. About a decade ago when I began making aioli's it seemed imperative that you start your aioli by making homemade mayonnaise. This year that's all gone. Doctoring up commercially made mayonnaise is the new aioli base. Sure makes it faster and easier to make! And it makes it safer for parties, without the fear of food poisoning. And on that note, enjoy your roast, your party and the rest of your summer.

Serves 6 8 (double or triple for a party)


    One pork loin roast (Approx 8" long and 4" in diameter"
    Olive oil spray
    Italian herb mix, 1 - 2 tsp.
    1 cup of mayonnaise
    1 Tbl of minced garlic (jar garlic is fine)
    3 Tbl of honey-mustard (Or any other mustard you prefer; even horseradish mustard)
    Parker House rolls (optional-- if you want to make little sandwiches)


    In a 9 X 13 pan set your roast. Spray the whole roast liberally with olive oil spray. Sprinkle the Italian herbs over the top of the roast (the fatty side up). Let sit in a cold refrigerator for up to 4 hours. Then prepare to grill. Heat grill on high to 500 degrees. Oil the grill and put the roast on the grill grate fatty side down. Sear the roast at 500 degrees for 5 minutes. You'll have beautiful grill marks and a good crust on the top. Turn the roast over. Turn the grill down to 325 degrees and grill until the loin roast reaches 155 degrees. Use a meat thermometer to check. This may take 20 - 30 minutes depending on how your grill behaves. Try not to open the grill too often so you don't let the heat out.
    Let the roast sit for at least 10 minutes before cutting. One nice thing about this roast is you can stop here, wrap the roast in foil and put it in your refrigerator until the next day. This is a great way to prepare for a party in advance. The roast can be served hot, cold or room temperature. For the party, I took the roast out of the refrigerator and sliced it very thinly. Then I put it back in a 9 X 13 pan and heated it at 300 degrees. While the roast was heating I poured a cup of white wine over the top to give it more moisture. You can use wine, water or even orange juice. Choice is yours.
    To make the aioli. Mix the mayo, the garlic and the mustard in a nice serving bowl. That's it! You can also make this a day ahead and just pull it out of the refrigerator a bit ahead of serving it so it's not completely refrigerator cold.

Serving Suggestions:

    When the roast was warm I served it with the rolls and the aioli. People could make little sandwiches using the aioli as a spread or just have pork and use the aioli as a dip.
    This will even make a fun dinner in front of the fireplace in the winter so don't hold back. Enjoy!

Enjoy. Cheers! Zola

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