Butterflied Mustard Garlic Pork

1. 1

   Trim any fat from pork. Cut lengthwise almost but not all the way through; open like book.

2. 2

   In large shallow dish, combine mustard, vegetable oil, vinegar, sugar, sesame oil, salt, pepper and garlic; remove 2 tbsp (25 mL) of the marinade and set aside. Place pork in remaining marinade, turning to coat; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours.)

3. 3

   Place on greased grill over medium-high heat; close lid and grill, turning once and brushing with reserved marinade, until juices run clear when pork is pierced and just a hint of pink remains inside, about 10 minutes. Transfer to cutting board; tent with foil and let stand for 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.