| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Not, Sent | 10 | Servings | |
INGREDIENTS
| 1 | Bonless pork loin roast; 2 1/2 – 3 pounds | |
| 2 | ts | Olive or vegetable oil |
| 1 1/4 | ts | Ground mustard |
| 3/4 | ts | Garlic powder |
| 1/4 | ts | Ground ginger |
| 1/2 | c | Horseradish mustard |
| 1/2 | c | Apricot or pineapple preserves |
INSTRUCTIONS
Rub roast with oil. Combine mustard, garlic powder and ginger; rub over roast. Place in a large resealable plastic bag or shallow glass container; seal bag or cover container. Refrigerate overnight. Grill roast, covered, over indirect heat for 60 minutes. Combine the horseradish mustard and preserves. Continue grilling for 15-30 minutes, basting twice with sauce, or until a meat thermometer reads 160-170°. Let stand for 10 minutes before slicing. Heat remaining sauce to serve with roast. Recipe by: Country Woman - July/August 97 Posted to MC-Recipe Digest V1 #669 by The Taillons <taillon@access.mountain.net> on Jul 12, 1997
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