| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats, Barbecue | 4 | Servings | |
INGREDIENTS
| 2 | lb | Boneless pork loin roast |
| 3/4 | c | Barbecue sauce |
| 1/3 | c | Orange marmalade |
| 1/2 | ts | Hot pepper sauce |
| 1 | ts | Grated horseradish(optional) |
INSTRUCTIONS
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 155°-160°F), 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 [email protected] Source: Gourmet Magazine Pork Advertisement June 1999 Posted to MM-Recipes Digest V4 #12 by [email protected] on Jun 23, 1999
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