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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Not, Sent 10 Servings

INGREDIENTS

1 Bonless pork loin roast; 2 1/2 – 3 pounds
2 ts Olive or vegetable oil
1 1/4 ts Ground mustard
3/4 ts Garlic powder
1/4 ts Ground ginger
1/2 c Horseradish mustard
1/2 c Apricot or pineapple preserves

INSTRUCTIONS

Rub roast with oil. Combine mustard, garlic powder and ginger; rub over
roast. Place in a large resealable plastic bag or shallow glass container;
seal bag or cover container. Refrigerate overnight. Grill roast, covered,
over indirect heat for 60 minutes. Combine the horseradish mustard and
preserves. Continue grilling for 15-30 minutes, basting twice with sauce,
or until a meat thermometer reads 160-170°. Let stand for 10 minutes before
slicing. Heat remaining sauce to serve with roast.
Recipe by: Country Woman - July/August 97 Posted to MC-Recipe Digest V1
#669 by The Taillons <taillon@access.mountain.net> on Jul 12, 1997

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