T
Twinmama
Guest
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).
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).