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Spice up your favorite barbecue sauce with marmalade, hot pepper sauce and horseradish. Serve sliced with sandwich buns, grilled corn on the cob and potato salad.

Firecracker Barbecue Pork

2 pound boneless pork loin roast
3/4 cup your favorite barbecue sauce
1/3 cup orange marmalade
1/2 teaspoon hot pepper sauce
1/2 teaspoon grated horseradish, (optional)

1. Season roast with salt and pepper; place over indirect heat on medium-hot grill.
2. Stir together remaining ingredients and baste roast every 8 to 10 minutes with mixture, until roast is done (internal temperature measured with the meat thermometer is 155°-160°F), about 30 to 45 minutes.
3. Let roast rest for 5 to 8 minutes before slicing to serve. Discard any leftover basting mixture.

Serves 4 to 6, with leftovers.

Nutrition Facts: Calories 210 calories Protein 28 grams Fat 6 grams Sodium 382 milligrams Cholesterol 70 milligrams Saturated Fat 2 grams Carbohydrates 12 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.