Monday, July 7, 2008

Barbecue Pork


1 (2 pound) boneless pork loin roast
3/4 cup barbecue sauce
1/3 cup orange marmalade
1/2 teaspoon hot pepper sauce
1/2 teaspoon grated horseradish (optional)


  1. Season roast with salt and pepper; place over indirect heat on medium-hot grill.
  2. Stir together remaining ingredients and baste roast every 8 to 10 minutes with mixture, until roast is done (internal temperature measured with the meat thermometer is 155-160 degrees F), about 30 to 45 minutes.
  3. Let roast rest for 5 to 8 minutes before slicing to serve. Discard any leftover basting mixture.

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