Recipe: Sweet and Sour Grilled Pork Roast

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