Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Cuisine: Asian
4 pounds boneless pork loin roast (double loin, rolled and tied) (4 to 5 pounds)
1 cup packed brown sugar
3/4 cup teriyaki sauce
3/4 cup dry red wine
3/4 cup chili sauce
1/2 teaspoon ground cloves
1/2 teaspoon pepper
1/8 teaspoon garlic powder
Servings: 12
1. For marinade, combine brown sugar, teriyaki sauce, wine, chili sauce, cloves, pepper, and garlic powder; mix well. Place roast in a plastic bag; set in shallow baking dish. Pour marinade over roast; close bag and tie securely. Marinate in refrigerator 8 hours or overnight, turning roast occasionally.
2. Make a foil drip pan and position drip pan under meat. Drain the roast, reserving marinade. Place roast on grill over low coals. Close grill hood. Grill 1 to 1 1/2 hours or till meat thermometer registers 155-160ºF, brushing frequently with marinade during last 45 minutes of grilling. Let roast stand 10-15 minutes before carving.
Servings: 12
Cooking Time: 1 hour 15 minutes
Cuisine: Asian
4 pounds boneless pork loin roast (double loin, rolled and tied) (4 to 5 pounds)
1 cup packed brown sugar
3/4 cup teriyaki sauce
3/4 cup dry red wine
3/4 cup chili sauce
1/2 teaspoon ground cloves
1/2 teaspoon pepper
1/8 teaspoon garlic powder
Servings: 12
1. For marinade, combine brown sugar, teriyaki sauce, wine, chili sauce, cloves, pepper, and garlic powder; mix well. Place roast in a plastic bag; set in shallow baking dish. Pour marinade over roast; close bag and tie securely. Marinate in refrigerator 8 hours or overnight, turning roast occasionally.
2. Make a foil drip pan and position drip pan under meat. Drain the roast, reserving marinade. Place roast on grill over low coals. Close grill hood. Grill 1 to 1 1/2 hours or till meat thermometer registers 155-160ºF, brushing frequently with marinade during last 45 minutes of grilling. Let roast stand 10-15 minutes before carving.
Servings: 12
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