Tuesday, January 1, 2008

Firecracker Barbecue Pork

2 pound boneless pork loin roast 
3/4 cup your favorite 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°F), about 30 to 45 minutes.
3.     Let roast rest for 5 to 8 minutes before slicing to serve. Discard any leftover basting mixture.
Serves 4 to 6, with leftovers.

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