Honey Maple BBQ Grilled Pork Loin

January 3, 2013

While it's not exactly the leanest of lean meats, pork loin is still a pretty good option. Using naturally found sugars is also a good way to clean up an otherwise overly processed bottled BBQ sauce. This week I played around with a recipe I found and made something Jeremy and I really liked. That says a lot for us with meat, unless it is seasoned perfectly...we smother it in some type of sauce. I am particular to balsamic vinegar, while Jer seems to opt for that deliciously processed BBQ sauce from the fridge door. 

The man has a taste for unnatural foods and I can't seem to stop him. 

I can assure you though nothing was added to this sauce, I was actually sort of frustrated to walk outside to watch my extra sauce I had reserved....and thought I had placed off the side well enough, being poured over the pork on an open grill. 


I, for a moment, contemplated making yet another batch; but hunger won. 

So I just ate it.

adapted from Simply Scratch
Honey Maple BBQ Grilled Pork Loin
4 boneless Pork Loin Chops
Kosher Salt
Black Pepper 
2 tbsp maple syrup (the real thing, no the pancake stuff)
1/4 cup Pure Raw Honey (local is best)
1/4 cup Ketchup
2 tbsp yellow mustard (or whatever you have)
2 tbsp light brown sugar
2 tbsp Worcestershire sauce
a few dashes of powdered garlic
1 tbsp olive oil

Place pork loin in a large Zip-loc bag. Bring all other ingredients to a boil in a sauce pan, stirring often. Reserve 4 tablespoons of marinade (eyeball it), and pour the rest over your pork (in the bag). Allow to marinate for at least an hour or over night. Removed pork from bag and grill at med-high heat until cooked through. Baste with reserved sauce, or save it and serve on the side.