 |
|
Hungry? home
Submit a Recipe
Previous Page
|
|
|
|
Firecracker Barbecue Pork
3-7-2006
Spice up your favorite barbecue sauce with marmalade, hot pepper sauce and horseradish. Serve sliced with sandwich buns, grilled corn on the cob and potato salad.
|
 |
|
|
| Ingredients:
|
|
2
|
|
lb
|
|
boneless pork loin roast
|
|
3/4
|
|
cup
|
|
barbecue sauce
|
|
1/3
|
|
cup
|
|
orange marmalade
|
|
1/2
|
|
tsp
|
|
hot pepper sauce
|
|
1/2
|
|
tsp
|
|
grated horseradish (optional)
|
|
|
|
|
| Preparation:
|
|
1
|
|
Season roast with salt and pepper; place over indirect heat on medium-hot grill.
|
|
|
2
|
|
Stir together remaining ingredients and baste roast every 8-10 minutes with mixture, until roast is done (internal temperature measured with the meat thermometer is 155°-160°F), about 30-45 minutes.
|
|
|
3
|
|
Let roast rest for 5-8 minutes before slicing to serve.
|
|
|
4
|
|
Discard any leftover basting mixture.
|
|
|
|
|
|
| Nutrion:
|
|
Approximate Nutrient Information per Three-ounce Serving:, Calories: 210, Sodium: 382mg, Protein: 28g, Cholesterol: 70mg, Fat: 6.1g,Sat. Fat: 2g
|
|
|
|
|
| Courtesy of:
|
|
|
|
|
|
|
|
