Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Boneless pork loin roast |
| ¾ cup | Barbecue sauce |
| ⅓ cup | Orange marmalade |
| ½ teaspoon | Hot pepper sauce |
| 1 teaspoon | Grated horseradish(optional) |
Season roast with salt and pepper; place over indirect heat in medium-hot grill. Stir together remaining ingredients and baste roast every 8 to 10 minutes with mixture, until roast is done (internal temperature measured with meat thermometer 155ø-160øF), about 30-45 minutes. Let roast rest for 5-8 minutes before slicing to serve. Discard any leftover basting mixture.
Serve on sandwich buns with corn on the cob and celery and carrot sticks.
Yield:4-6 servings Typed in MMFormat by cjhartlin@... Source: Gourmet Magazine Pork Advertisement June 1999 Posted to MM-Recipes Digest V4 #12 by cjhartlin@... on Jun 23, 1999