GRILLED
PORK ROAST
INGREDIENTS
1
cup ketchup
1/2
cup water
1/4
cup red wine vinegar
2
tbsp. dried onion flakes
1
tbsp. brown sugar
2
tbsp. olive oil
2
tbsp. Worcestershire sauce
1
tsp. Mustard seeds
1
tsp. Dried oregano
1
bay leaf
1/2
tsp. Salt
1/4
tsp. Pepper
1/4
tsp. Chili powder
2
(2 1/2 lb.) boneless pork loin roasts, trimmed
Fresh
parsley for garnish
DIRECTIONS
Bring
first 13 ingredients to a boil in a saucepan. This is the sauce you
will use to baste the roasts and serve over sliced roast.
Reduce
heat, and simmer 20 minutes. Remove from heat and discard bay leaf.
Prepare
grill fire by piling charcoal or lava rocks on only 1 side of the
grill, leaving the other side empty.
Place
rack on grill.
Arrange
roasts over empty side and grill, covered with grill lid, over
medium-high heat 2 hours and 30 minutes or until a meat thermometer
inserted into thickest portion registers 160 degrees basting every 30
minutes with sauce.
Bring
remaining sauce to a boil and boil 1 minute. Slice pork roast and
serve sauce over roast pork slices.
Garnish
with parsley if desired.
SERVES
12
