Orange-Glazed Pork Loin
YIELD
8 servingsPREP
10 minCOOK
60 minREADY
70 minIngredients
Directions
- Score fat on pork roast at 1-inch intervals. Place roast fat side up, on grill directly over drip pan prepared from 3 thickness of heavy duty aluminum foil.
Insert meat therometer through fat into very center of the meat.
Place cover on kettle-type grill, adjust dampers, cook at low heat (approximately 350 degree) until meat thermometer register 170 degrees (allow 20 to 30 minutes per pound).
Use a few mequite chips to add this pungent aroma to the meat.
- 2. For sauce, heat butter in a 1-quart saucepan.
Stir in brown sugar. Add orange concentrate and stir until smooth.
Remove ¼ cup sauce and baste roast during last 20 minutes of cooking time.
- To complete sauce, stir water into cornstarch. Add gradually to remaining orange juice mixture. Cook, stirring constantly until thickened.
Cook 8 minutes. Add grapes. Serve hot, with pork. Use a 13 x 9 x 2 baking dish .
This recipe may be prepared in the oven.
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