6 pounds bone-in pork loin roast
1 tablespoon dry mustard
Salt
Freshly ground pepper
3 ounces frozen orange juice concentrate, thawed (1/2 can)
1/2 cup honey
2 tablespoons steak sauce
1 orange, sliced (optional)
Servings: 12
1. Rub dry mustard into roast and sprinkle with salt and freshly ground pepper.
2. Make a drip pan of aluminum foil about 1 1/2 inches deep and extending about 3 inches on each side of roast; place under roast. Insert meat thermometer into thickest part of roast. Place on grill about 6 inches above low coals. Close hood of grill. Cook for 1 to 1 1/2 hours or until meat thermometer registers 150ºF.
3. Combine orange juice concentrate, honey and steak sauce in a small saucepan. Heat until bubbly, and brush on roast. Grill an additional 20 minutes or until meat thermometer registers 160ºF, basting often with sauce. Let roast stand for 10-15 minutes before carving to allow juices to set. Garnish with orange slices, if desired.
Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
1 tablespoon dry mustard
Salt
Freshly ground pepper
3 ounces frozen orange juice concentrate, thawed (1/2 can)
1/2 cup honey
2 tablespoons steak sauce
1 orange, sliced (optional)
Servings: 12
1. Rub dry mustard into roast and sprinkle with salt and freshly ground pepper.
2. Make a drip pan of aluminum foil about 1 1/2 inches deep and extending about 3 inches on each side of roast; place under roast. Insert meat thermometer into thickest part of roast. Place on grill about 6 inches above low coals. Close hood of grill. Cook for 1 to 1 1/2 hours or until meat thermometer registers 150ºF.
3. Combine orange juice concentrate, honey and steak sauce in a small saucepan. Heat until bubbly, and brush on roast. Grill an additional 20 minutes or until meat thermometer registers 160ºF, basting often with sauce. Let roast stand for 10-15 minutes before carving to allow juices to set. Garnish with orange slices, if desired.
Preparation Time: 15 minutes
Cooking Time: 1 hour 15 minutes
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