I need a recipe for pork loin using brown sugar and Hennessey and dijon mustard. The pork loin is grilled.?

Question

This recipe was hosted on a pbs show I think with Kevin Smith.

Answer 1

Grilled Jamaican Jerked Pork Loin Chops

"I like to buy a whole pork loin then cut them into chops so that I can get the thickness just right. You can also use the marinade with pork tenderloin, baby back ribs, and chicken."
Original recipe yield: 8 pork chops.

Prep Time:
30 Minutes
Cook Time:
15 Minutes
Ready In:
8 Hours 45 Minutes
Servings:
8 (change)

INGREDIENTS:

* 1/2 (12 ounce) bottle lager style beer
* 3 fluid ounces dark rum
* 1/4 cup molasses
* 1/4 cup soy sauce
* 1/4 cup lime juice
* 2 tablespoons minced garlic
* 2 tablespoons minced ginger
* 1 scotch bonnet chile pepper, minced
* 2 teaspoons chopped fresh thyme
* 2 teaspoons chopped fresh marjoram
* 1 1/2 teaspoons ground allspice
* 2 teaspoons ground cinnamon
* 1 teaspoon ground nutmeg
* 2 bay leaves
*
* 8 (6 ounce) pork loin chops
* kosher salt and cracked black pepper to taste

DIRECTIONS:

1. Pour the beer, rum, molasses, soy sauce, and lime juice into a bowl. Stir in the garlic, ginger, scotch bonnet pepper, thyme, and marjoram. Season with allspice, cinnamon, nutmeg, and bay leaves. Place the pork chops into a zip top bag, and pour in the marinade. Refrigerate overnight.
2. Prepare an outdoor grill for medium heat. Take the pork chops out of the marinade, place on a plate, and allow to sit at room temperature for 15 to 20 minutes as the grill heats.
3. Season the chops to taste with kosher salt and cracked black pepper. Grill the chops on both sides until a thermometer inserted into the center registers 150 degrees F. Allow the pork chops to rest for about 5 minutes before serving to allow the juices to redistribute.

Answer 2

Using these three ingredients as a base I would:
combine the;
brown sugar
Hennessey
Dijon Mustard
2-3 cloves of fresh garlic
in a bowl to make a basting sauce or glaze.
Now take your pork loin and starting where it used to meet the ribs make a cut the full length of the loin and unroll it,
now season the loin with salt, pepper, a little bit of ground sage(or fresh if you have it) some garlic, and onions.
roll the loin back up and tie
grill it over a low flame or indirect heat, turn every 5-10 min and keep brushing with your sauce
remove from heat at around 150 internal temp and let stand 10 Min's or so

Answer 3

Sounds like you pretty much have one already. You can marinate the pork in the Henessey a few hours before grilling and then combine the brown sugar and Dijon mustard and brush it on the pork as you grill and turn the pork. You could also brush the sugar/mustard mixture on after marination and roll in finely chopped nuts( I would suggest pecans or honey roasted cashews) then grill. For marination, put pork in zip lock bag and squeeze out as much air as possible after putting in alcohol. Place in refrigerator but take it out early enough to bring up to room temp before grilling. This will help in the searing process and sealing in the juices so it does not dry out. Use a meat thermometer to know when it gets to 145-150 degrees and remove from grill to rest. It will finish cooking even after it has been removed from grill. If you wait to take it off at 160 degrees it will be over cooked by the time it has rested. You need to let it rest so the juices evenly redistribute though out pork loin.

Answer 4

Rub pork loin with your favorite dry rub & let sit in fridge for a couple of hours. In a small saucepan, mix Hennessey, brown sugar, dijon mustard, 1 stick butter, a couple of cloves of garlic minced & a drizzle of maple syrup. Grill pork loin over low/medium coals til done, brushing sauce over the pork the last 30 - 45 minutes. Serve with the rest of the sauce for dipping.....