Firecracker Barbecue Pork
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.
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 prepared horseradish (optional)
- Season roast with salt and pepper; place over indirect heat on medium-hot grill.
- 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.
- Let roast rest for 5 to 8 minutes before slicing to serve. Discard any leftover basting mixture.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.