| 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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