Char Grilled Dijon Pork Loin

• Pork Loin 3-4 lbs (leave the fat on, Pork fat rules.)
• 10 garlic cloves, crushed and minced
• 2 cups Dijon Mustard(High quality)
• 1/2 cup white Vinegar.
• 1/2 cup Extra Virgin Olive Oil.
• 4 tablespoons coarsley ground black pepper.
• Pinch of Kosher Salt to taste.
• Large sealable food storage bag.

1. Combine all ingredients in a mixing bowl. Whisk together until well blended.
2. Place Pork loin in the storage bag, and pour marinade mixture over. Seal the bag, shake it around, work it into the meat with your fingers. Refridgerate overnight or up to 5 hours.
3. Cooking instructions:
4. Get grill working up to 400 degrees.
5. Remove Pork loin from bag, do not shake of excess marinade. Once grill is 400, place the loin on the fire, and sear in all that great taste. Cook until internal temperature reaches 140 degrees, turning three times, or as needed.

rules, garlic, white vinegar, coarsley ground black pepper, salt, sealable food storage

Taken from www.epicurious.com/recipes/member/views/char-grilled-dijon-pork-loin-1204224 (may not work)