Pork Loin with Hawaiian Sauce
Since the barbecue sauce for this pork loin is based on reduced pork stock, start a day ahead of time by deboning and trimming the loin and use the bones and trimmings to make the stock (the method is outlined below). This is called Hawaiian-style sauce, mustard-based and tangy with horseradish and honey. Note that the sauce is added when the pork is nearly done so that it does not burn.
- Reduced pork stock - 2 cups (see note below)
- Yellow Mustard - 1/2 cup
- Creole Mustard - 1/2 cup
- Honey - 2 to 3 tablespoons
- Horseradish - 1/2 cup
- Catsup - 1/2 cup
- Dark Brown Sugar - 1/2 cup
- Garlic - 1-1/2 teaspoons, minced
- Dry white wine - 1/4 cup
- Pork Loin - 1 boneless, approximately 6 pounds
- Prudhomme’s Meat Seasoning (see Ribs with German Mustard Sauce)
Combine all the ingredients except the pork loin and meat seasoning in a saucepan. Simmer 20 minutes. Season the outside of the pork loin with meat seasoning, then cook on an outdoor grill over indirect heat for about an hour, or longer, to an internal temperature of 170 F. During the last 5 minutes of cooking, baste the loin with the prepared sauce. To serve, slice the pork roast and top with additional sauce.
Note: You can use the bone from a pork loin to make the stock. Chop the bone into several pieces, then place it in a large pot with 1 roughly chopped onion, 1 diced carrot, 1 diced stalk of celery, a few black peppercorns, pinch of salt, and water to cover (about 2 quarts). Bring the liquid to a boil, reduce the heat, and simmer until it has reduced by half. Strain through a fine-meshed sieve into a smaller saucepan. Continue to simmer until the liquid has reduced to about 3 cups. Cool, then refrigerate until ready to use. Remove and discard the fat layer that forms on the top. Proceed as directed for the Hawaiian Sauce, above.