Sweet and Sour Grilled Pork Roast
Grilling and pork were made for each other—and this lively marinade shows grilled pork at its best.
2 to 3 pound boneless pork loin roast
1 cup brown sugar, firmly packed
3/4 cup teriyaki sauce
3/4 cup dry red wine
3/4 cup chili sauce
1/2 teaspoon ground cloves
1/4 teaspoon ground black 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 in small bowl for basting.
- Grill roast over indirect heat for 45 minutes to 1 1/4 hours, until internal temperature reads 150°F to 155°F (approximately 65°C). Brush frequently with reserved marinade during the last 15 to 20 minutes of grilling. Let roast stand 10 minutes before slicing to serve.
Makes 8 to 12 servings.
Recipe and photograph provided courtesy of National Pork Board.