6 pounds bone-in pork loin roast
1 tablespoon dry mustard
Salt
Freshly ground pepper
3 ounces frozen orange juice concentrate -- thawed (1/2 ca
1/2 cup honey
2 tablespoon steak sauce
1 orange -- sliced (optional)
Instructions:
Rub dry mustard into roast and sprinkle with salt and freshly ground
pepper. Make a drip pan of aluminum foil about 1 1/2 inches deep and
extending about 3 inches on each side of roast; place under roast.
Insert meat thermometer into thickest part of roast. Place on grill
about 6 inches above low coals. Close hood of grill. Cook for 1 to
1 1/2 hours or until meat thermometer registers 150F. Combine orange
juice concentrate, honey and steak sauce in a small saucepan. Heat
until bubbly, and brush on roast. Grill an additional 20 minutes or
until meat thermometer registers 160F, basting often with sauce. Let
roast stand for 10-15 minutes before carving to allow juices to set.
Garnish with orange slices, if desired.
