Grilled Pork Loin with Mustard Cherry Glaze

Grilled Pork Loin with Mustard Cherry Glaze

Sweet cherry jam and tart mustard blend together in a luscious glaze for grilled pork tenderloin.

Ingredients :

• 2 teaspoons ground fennel seeds
• 2 teaspoons onion powder
• 2 teaspoons paprika
• 5 teaspoons kosher salt, divided
• 1 tablespoon black pepper, divided
• 3 tablespoons olive oil, divided, plus more for grilling
• 1 (4 1/2-pound) boneless pork loin, lightly trimmed and trussed
• 1 cup cherry jam
• 6 tablespoons balsamic vinegar
• 1/4 cup mustard
• 1 teaspoon finely chopped fresh thyme
• 1 teaspoon finely chopped fresh rosemary

Directions

1. Stir together fennel seeds, onion powder, paprika, 4 teaspoons salt, and 2 teaspoons pepper in a small bowl until combined. Brush 1 tablespoon oil evenly over pork loin. Sprinkle fennel mixture evenly over pork, pressing to adhere. Set aside while heating the grill.
2. Preheat a gas grill to medium-high (400°F to 450°F) on 1 side, or push hot coals to 1 side of a charcoal grill. Place pork on oiled grates on lit side of grill. Grill, uncovered, until charred on all sides, about 6 minutes, turning occasionally.
3. Transfer pork to unlit side of grill (unlit side of grill should hover around medium heat [350°F to 375°F]), fat side down; grill, covered and undisturbed, until an instant-read thermometer inserted into center of pork registers 125°F, 1 hour to 1 hour, 10 minutes.
4. Meanwhile, stir together cherry jam, balsamic vinegar, mustard, and remaining 2 tablespoons oil, 1 teaspoon salt, and 1 teaspoon pepper in a medium bowl. Reserve 1 cup cherry glaze in a small bowl.
5. Add thyme and rosemary to remaining 1/2 cup cherry glaze in medium bowl. Once pork registers 125°F, brush with herbed cherry glaze on all sides; continue grilling, uncovered, fat side down, until an instant-read thermometer inserted into center of pork registers 135°F, about 10 minutes.
6. Transfer pork to a carving board; tent using aluminum foil, and let stand until an instant-read thermometer inserted into center of pork registers 145°F, about 15 minutes. Slice and drizzle with reserved cherry glaze.