Recipe(tried): Grilled Pork Loin or Turkey Breast with Apricot Glaze

Simply the evening before you are going to roast it on the grill, place the thawed loin on cutting board, rub it all over with fresh lime juice, and mix together the following;

3 tbsp brown sugar
1 tsp salt
1 tsp black pepper
2 tsp garlic powder
1 tbsp Italian seasoning
1 tbsp paprika

Rub into loin on all sides. Put into shallow dish and marinate in refrigerator overnight.

When ready to cook, make sure your grill is hot. If cooking on gas grill, only light one side, and place loin of the unlit side (this is called the indirect heating method) I use it all the time to cook turkeys, roasts such as this. If using a charcoal grill, which is what I use, place coals around a drip pan that is placed into the center of the grill, and put 1-inch of water in drip pan. Light coals, and let get hot. When hot, place loin over drip pan, and close lid and roast for about 2 hours, then check temperature, with thermometer. Cook until temp registers at least 160 degrees. Roast longer is needed. I think it will take about 2 and a half hours to grill. About 20 minutes per pound should do it. If desired, brush with glaze (recipe below) halfway through cooking time and then again about 10 minutes before done.

I cook these all the time. Make sure you take the temperature, or the juices run clear coming from the loin. This is wonderful, and you will love cooking this this way.

Try a turkey breast next, and stuff the center of the bird with fresh sage and rosemary. then season the same way, and roast the same way, only make a glaze:

Combine:
1/2 cup apricot preserves
1/4 cup butter
3 tbsp brown mustard
1/4 cup fresh lime juice

Glaze pork, or turkey (can be used for both) about half way through, then again about 10 minutes before taking off.

Enjoy! Sue