3 pounds boneless pork loin
1 12 ounce c beer
1/2 cup dark corn syrup
1/2 cup onion -- finely chopped
1/3 cup prepared mustard
1/4 cup cooking oil
1 tablespoon chili powder
2 cloves garlic -- minced
Instructions:
Place pork loin in a large shallow glass or enamel dish. In a medium
bowl, stir together remaining ingredients; pour over pork. Cover and
refrigerate over night, turning occasionally. Remove pork from marinade.
Place over drip pan on grill. Grill, covered, with banked charcoal
or on gas grill. Baste frequently with marinade. Remove from grill
when meat thermometer reads 155F, about 1 hour. Let rest 10 minutes
before slicing thinly to serve.
