Ingredients
1/3 cup balsamic vinegar3 tablespoons Dijon mustard1 tablespoon honey1 teaspoon salt1 boneless pork loin roast (3 to 4 pounds)
Preparation
In a bowl or shallow dish, whisk vinegar, mustard, honey and salt. Add pork; turn to coat. Cover and refrigerate at least 8 hours or overnight.
Prepare grill for indirect heat, using a drip pan.
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 145°, turning occasionally. Let stand 10 minutes before slicing.
