| 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 150°F, 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 160°F. 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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