Barbecued Sweet and Sour Pork Loin Recipe

1      Reviews by:    Albert Hall   Barbecued Sweet and Sour Pork Loin Recipe marinades pork loin roast in brown sugar, teriyaki sauce, red wine, chili sauce, ground cloves, pepper and garlic powder then grills to delicious and tasty pork perfection. Food Category:    Pork Cuisine Origin:    Southern    Servings: 12 Calories: 534 per serving Print Preview Rate This Recipe Prep Time:   8 Hours, 20 Minutes Cook Time:   2 Hours, 45 Minutes Total Time:   11 Hour, 5 Minutes

INGREDIENTS

• 1 cup packed brown sugar
• 3/4 cup teriyaki sauce
• 3/4 cup dry red wine
• 3/4 cup chili sauce
• 1/2 teaspoon ground cloves
• 1/4 teaspoon pepper
• l/8 teaspoon garlic powder
• 4 to 5 pounds boneless pork loin roast (double loin, rolled and tied)

DIRECTIONS

• Combine brown sugar, teriyaki sauce, wine, chili sauce, cloves, pepper, and garlic powder; mix well. Place roast in a plastic bag; set in shallow baking dish. Pour marinade over roast; close bag and tie securely. Marinate in refrigerator 8 hours or overnight, turning roast occasionally.
• Make a foil drip pan about 1 1/2 inches deep and extending 3 inches beyond each side of meat. Position drip pan under meat.
• Drain the roast, reserving marinade. Place roast on rotisserie of grill over low coals. Insert meat thermometer in thickest part of roast, not touching fat or rotisserie rod. Close grill hood. Grill 2 to 2 1/2 hours or until meat thermometer registers 165°F, brushing frequently with marinade during last 45 minutes of grilling. Let roast stand 10 to 15 minutes before carving to allow juices to set and internal temperature to rise to the recommended 170°F.

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