The past couple of years I have attempted to make it to go with the Easter ham, but have not been happy with the results. I could just put a bottle of mustard on the table with the ham, but that would be admitting defeat!

Thanks in advance,
Bonnie

MUSTARD-GLAZED PORK LOIN

Serves 6 to 8.

A deeply caramelized crust of mustard and the smoky flavor of the grill make this a tasty meal -- with wonderful leftovers.

Note: The length and diameter of these roasts can vary; short, wide roasts will take longer to cook than long, thin roasts. From "Cook's Country Best Grilling Recipes," by the editors at America's Test Kitchen.

� 1/2 c. mustard (whole-grain or Dijon - preferably whole grain)

� 6 tbsp. apple jelly

� 2 tbsp. brown sugar

� 2 tbsp. extra-virgin olive oil

� 2 tsp. minced fresh thyme

� 1 garlic clove, minced

� 3/4 tsp. pepper

� 1/2 tsp. salt

� 1 (2 1/2 to 3-lb.) boneless pork loin roast, score fat and tied.
Directions

Whisk the mustard, jelly, brown sugar, oil, thyme, garlic, pepper and salt together in a bowl. Measure out and reserve 2/3 cup of the sauce for cooking; set aside the remaining sauce for serving. Before grilling, pat the pork loin dry with paper towels, and coat it evenly with 1/3 cup of the sauce reserved for cooking.