Grilled Pork Loin with Mustard-Cherry Glaze Recipe

Pork tenderloin gets a subtle rub of fennel and onion powder before being coated in a cherry-mustard glaze in this super-flavorful recipe. The pork loin is lightly charred outside with a few crisp bits, but is tender and soft inside thanks to direct and indirect cooking. The mostarda-esque glaze is quick to put together and brightens up the color on the pork as well as the sweet, salty, tangy flavor. Serve with roasted potatoes and a light salad for a simple yet elegant summer meal. 

What is trussing?

Trussing is the process of tying up a piece of meat with butcher's twine to keep it in a uniform shape. This is often done with pork loins, beef tenderloin, and chicken to help them cook evenly. 

Notes from the Food & Wine Test Kitchen

Look for a pork loin that has some fat on it. A completely trimmed pork loin will lead to dry meat. 

When trussing your pork, try to tie the knots on one side of the loin to help indicate which side is the fatty side. After seasoning and charring, it can be hard to tell, and you want to grill the meat fat side down for the majority of the remaining cook time.

Make ahead

Coat the pork tenderloin in the spice mix and let sit at room temperature for up to one hour or refrigerate as long as overnight.

This recipe was developed by Renu Dhar; the text was written by Breana Killeen.