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Description
Always wait until the last 20 to 30 minutes of cooking to add glazes. The sugar in the glaze will burn otherwise. Accompany this orange glazed roast with new potatoes and Creamed Spinach.
Ingredients
US|METRIC
12 SERVINGS
- 6 lb. pork loin roast (bone-in)
- 1 Tbsp. dry mustard
- salt
- freshly ground pepper
- 3 oz. frozen orange juice concentrate (thawed)
- 1/2 cup honey
- 2 Tbsp. steak sauce
- 1 Orange (sliced, optional)
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Directions
- Rub dry mustard into roast and sprinkle with salt and freshly ground pepper.
- Make a drip pan of aluminum foil about 1 1/2 inches deep and extending about 3 inches on each side of roast; place under roast. Place on grill about 6 inches above low coals. Close hood of grill. Cook for 1 1/4 hours.
- Combine orange juice concentrate, honey and steak sauce in a small saucepan. Heat until bubbly, and brush on roast. Grill an additional 20 minutes basting often with sauce. (About 15 minutes per pound total time grilling) When internal temperature on a thermometer reads 145 degrees F. remove roast from heat; let rest 10 minutes.
- Garnish with orange slices, if desired.
NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium200mg8% |
| Potassium930mg27% |
| Protein48g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber1g4% |
| Sugars15g |
| Vitamin A2% |
| Vitamin C35% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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