| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | c | Apple juice |
| 1 1/4 | c | Cider vinegar |
| 1 3/4 | c | Hot pepper jelly |
| 4 | lb | Pork loin roast, rolled and |
| tied |
INSTRUCTIONS
Prep: 10 min, Marinate: 12:00, Cook: 1:30. Combine apple juice, 1 cup vinegar and 1 cup pepper jelly in a saucepan over medium heat. Stir together until jelly melts. Place pork in a large sealable bag and pour marinade over. Seal bag and marinate in refrigerator 12-24 hours. Prepare covered grill with banked coals. Remove pork from marinade. Reserve marinade. Place pork roast over drip pan and cover grill. Grill about 1-1/4 hours or until a meat thermometer reads 150øF, basting occasionally with reserved marinade. Combine 1/4 cup vinegar and 3/4 cup pepper jelly in a bowl. Coat roast with jelly glaze for last 10 minutes of grilling. Continue to cook until a meat thermometer reads 160øF. Let rest 10-15 minutes before slicing. Posted to recipelu-digest Volume 01 Number 632 by molony <molony@scsn.net> on Jan 29, 1998
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