| 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 cjhartlin@email.msn.com Source:
Gourmet Magazine Pork Advertisement June 1999
Posted to MM-Recipes Digest V4 #12 by cjhartlin@email.msn.com on Jun 23,
1999
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