| 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
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”