Grilled Dijon Pork Roast

1. 1

   In a large resealable plastic bag, whisk vinegar, mustard, honey and salt. Add pork; seal bag and turn to coat. Refrigerate at least 8 hours or overnight.

2. 2

   Prepare grill for indirect heat, using a drip pan.

3. 3

   Drain pork, discarding marinade. Place pork on a greased grill rack over drip pan and cook, covered, over indirect medium heat for 1 to 1-1/2 hours or until a thermometer reads 145u00b0, turning occasionally. Let stand 10 minutes before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.