Leave a cool spot on the grill for cooking the roasts after they are glazed; turn them frequently to avoid burning.

　　

Ingredients

serves 8 to 10

　　1 12-ounce jar unsulphured molasses

　　1/4 cup grainy mustard

　　2 teaspoons dry mustard

　　Coarse salt and freshly ground pepper

　　2 boneless pork loin roasts (3 to 4 pounds each)

　　

Step 1

Heat a charcoal or gas grill. In a small bowl, whisk together the molasses, grainy mustard, and dry mustard, and season with salt and pepper. Set aside.

　　

Step 2

Tie each pork loin with kitchen twine in four to five places to form a nice, round shape. Season liberally with salt and pepper. Sear until well browned on all sides, 15 to 20 minutes total.

　　

Step 3

Brush with the glaze, and cook, turning and basting frequently, 5 minutes. Move to the cooler part of the grill, and close the lid. Continue cooking, basting and turning occasionally, until an instant-read thermometer registers 160°F, 30 to 40 minutes.

　　

Step 4

Transfer the pork to a serving platter, and let rest 10 minutes before carving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.