Sweet and Sour Grilled Pork Roast

Grilling and pork were made for each other. And this lively marinade shows grilled pork at its best. Serve with hot cornbread and a bean salad.

2-3 pound boneless pork loin roast
1 cup brown sugar
3/4 cup teriyaki sauce
3/4 cup dry red wine
3/4 cup chili sauce
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1/8 teaspoon garlic powder

Place roast in large self-sealing bag; add brown sugar, teriyaki sauce, wine, chili sauce, cloves, pepper and garlic powder. Seal bag and agitate gently to mix marinade thoroughly. Refrigerate 8 hours, or overnight, turning occasionally.

Prepare a medium-hot banked fire in covered grill.

Remove roast from marinade; reserving marinade for basting.*

Grill roast over indirect heat for 45 minutes to 1 1/4 hours, until internal temperature reads 150-155 degrees F.

Brush pork frequently with reserved marinade during the last 15-20 minutes of grilling. Let roast stand 10 minutes before slicing to serve.

*Bring reserved marinade to a boil in a small saucepan; reduce heat and simmer for a few minutes before using for basting.

Serves 8-10
Source: National Pork Board