Make it Naked

Grilled Pork Roast

I don’t even know how to bring this up, so I’m just going to say it. As of one second ago, there was no pork on this blog. What the?!? Really, with the exception of some crumbled bacon here and there, no pork. Some food blog you’ve got going on here, Krissy. No worries though, I fixed that. As soon as I could, I went to the kitchen and did what I do best…asked Jon to make dinner.

It’s no secret that he makes us dinner most nights. You know this. You’ve seen his chili, orange chicken, shrimp fra diavolo and BBQ chicken pizza here before. I asked him if he’d like to have his own series on the blog. He laughed and said “no thanks” before I could even finish the question. So this is yet another entry in my imaginary blog series called “This is not Jon’s dinner series.”

He got busy grilling and I was there with my camera…being totally obnoxious.

-Can you move your hands out of the picture?
-Can you move the pork to the left?
-Can you cut the next piece thinner than this one?

When the pork was done, he still liked me, and we sat down to a lovely dinner. I enjoyed every bite. This pork is simply amazing. The marinade makes a deliciously salty, charred crust and there’s a slight heat from the mustard and Sriracha sauce. I steal the end pieces each time to get more of the crusty goodness. I recommend doing the same.

If you’ve had dinner at our house the chances you’ve had this pork are high. It’s perfect for cookouts and is our go-to meal for groups. Well, this pork and Jon’s fajitas. OMG I haven’t told you about Jon’s fajitas. Ok, you go enjoy this pork and while you’re doing that Jon’s I’m going to work on the next entry in “This is not Jon’s dinner series.”  Stay tuned!

Jon’s Grilled Pork (serves about 6)

2 lbs pork loin roast
4 cloves garlic, peeled and smashed whole
1/4 cup reduced sodium organic tamari (or soy sauce if gluten isn’t an issue
1 1/2 tablespoons whole grain mustard
1/2 tablespoon Sriracha sauce
Freshly ground pepper, to taste


  1. Place all ingredients in a ziplock bag.
  2. Massage the pork to cover all sides in the marinade.
  3. Marinate in the refrigerator for 2 hours. Be sure to massage the pork and change up the resting position of the bag every 30 minutes or so.
  4. Preheat the grill to High.
  5. Place the roast on the grill and do not touch for about 5 minutes. Let the side that is down sear. After about 5 minutes, rotate and sear each side of the roast.
  6. Turn the grill down to medium heat after all sides are seared and cook until desired temperature. Pork should be cooked to 145-160 degrees.
  7. Remove from heat and let rest at room temperature for about 15 minutes before cutting.


  1. Letting the pork rest after cooking is essential to having a juicy, tender roast.
  2. Be sure to let each side of the roast sear. Don’t poke, cut or move the roast around on the grill. Just let it be.
  3. These potatoes are an AMAZING side dish with this pork.


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Posted on August 21, 2012

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