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08-10-2006, 11:46 AM
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Firecracker barbecue pork
Season a 2-lb. boneless pork loin roast with salt and pepper; place over indirect heat on medium-hot grill. Stir together 3/4 cup barbecue sauce, 1/3 cup orange marmalade, 1/2 tsp hot sauce (or to taste), and 1 tsp. horseradish.
Baste roast every 8-10 minutes with mixture until roast is done (internal temp measured with meat thermometer registers 155 degrees), about 30-45 minutes. Let roast rest for 10 minutes before slicing to serve. Discard any leftover basting mixture. Refrigerate leftovers (makes great sandwiches for lunch).     
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