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 pork loin roast, boneless
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
Stir together all ingredients except pork; reserve 1 cup for basting roast and
refrigerate. Refrigerate 8 hours, or overnight, turning occasionally.
Prepare a medium-hot banked fire in covered grill. Remove roast from marinade;
Grill roast over indirect heat for 45-60 minutes, (20 minutes per pound) until
internal temperature reads 145 degrees F. Brush frequently with reserved marinade
during the last 15-20 minutes of grilling.
Let roast rest 10 minutes before slicing to serve.
Prep Time: 15 min | Cook Time: 1 hr, 15 min | Servings: 8 - 10