Ensure your mustard, molasses, and vinegar are in proper proportions—the acid tenderizes while molasses caramelizes for a perfectly glazed crust on the grill.

Don't rush the marinating process; longer immersion allows the acidic vinegar and enzymatic mustard to deeply penetrate and tenderize the dense pork fibers.

Remove excess marinade and pat the pork completely dry with paper towels to achieve a beautiful caramelized crust rather than steaming the meat.

Sear the pork over high heat for color, then move to a cooler zone to finish cooking gently and evenly without burning the molasses-based glaze.

Keep a portion of raw marinade separate to brush on the pork during the final minutes of cooking for an extra layer of flavor and glossy finish.