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Barbecued pork loin with mustard and orange


12 minutes


45 minutes / resting time : 2 h 15 minutes



Barbecued pork loin with mustard and orange
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1 pork loin, prepared, weighing about 900 g (2 lb.)
3 cloves of garlic, quartered
250 ml (1 cup) orange juice
60 ml (1/4 cup) vegetable oil
1 large onion, chopped
5 ml (1 tsp.) ground cilantro seeds
Salt and freshly ground pepper, to taste
30 ml (2 tbsp.) Dijon mustard
15 ml (1 tbsp.) old-fashioned mustard seeds


  1. Make some cuts in the pork loin with the point of a knife and insert the garlic slices.
  2. Combine the orange juice, vegetable oil, onion and cilantro in a large airtight container and mix together.
  3. Add the pork and marinate for 2 hours.
  4. Preheat the barbecue to high.
  5. Drain the meat and sear all sides on the hot grill. Season with salt and pepper.
  6. In a pot, bring the marinade to a boil.
  7. Turn off one of the burners underneath the pork loin and lower heat of other burner to medium so as to cook by indirect heat.
  8. Mix the 2 types of mustard together and brush the meat with the mixture.
  9. Cook for 35 to 45 minutes or until the thermometer reaches 67°C (153°F), basting the meat a few times with the hot marinade.
  10. If needed, relight the other burner once the meat has finished cooking, just long enough to brown the meat.
  11. Take the meat off the barbecue, cover and let sit for 15 minutes before cutting between the ribs.
  12. Serve with seasonal vegetables.

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