Grilled Pork Loin with Mustard Sauce

This grilled pork recipe is designed for meal prep. Marinate the boneless loin chops in a vinegar-Worcestershire-garlic blend, freeze the whole bag, and pull it out whenever you need a quick dinner. The meat thaws in the marinade, soaking up flavor the entire time.

White wine vinegar and Worcestershire work as a tenderizer while the crushed garlic infuses the meat during both the freezing and thawing process. The acid breaks down tough fibers, so even a lean cut like pork loin stays juicy on the grill.

The cold Dijon mustard sauce is just two ingredients: light sour cream and mustard stirred together and chilled. It adds a sharp, creamy contrast to the smoky char of the grilled chops.

Chef Tips

• Flatten the freezer bag so the chops sit in a single layer. More surface contact with the marinade means more flavor.
• Thaw in the refrigerator overnight, not on the counter. Slow thawing keeps the meat marinating safely.
• Grill over medium-high heat and use a meat thermometer. Pork loin is done at 145°F (63°C) with a 3-minute rest.
• Make the mustard sauce while the pork grills. It takes 30 seconds and tastes better ice cold against the hot meat.

Variations

• Add a tablespoon of honey to the mustard sauce for a sweet-sharp dipping version.
• Use the same marinade on chicken breasts or thick-cut pork chops.
• Swap the broiler for a cast iron grill pan if cooking indoors.