Cider Glazed Pork Roast
[size=-1]Makes 6 servings[/size]
[size=-1]Ingredients:[/size]
[size=-1]1 [/size][size=-1]pork loin roast (4 to 5 pounds), boned and tied[/size]
[size=-1]1/2 [/size][size=-1]cup apple cider[/size]
[size=-1]1/4 [/size][size=-1]cup Dijon-style mustard[/size]
[size=-1]1/4 [/size][size=-1]cup vegetable oil[/size]
[size=-1]1/4 [/size][size=-1]cup soy sauce[/size]
[size=-1]Directions:[/size]
[size=-1]Insert meat thermometer in center of thickest part of roast. Arrange medium-hot KINGSFORD® Briquets around drip pan. Place roast over drip pan. Cover grill and cook 2-1/2 to 3 hours, or until thermometer registers 160°F, adding more briquets as necessary. Combine apple cider, mustard, oil and soy sauce. Brush roast with cider mixture 3 or 4 times during last 30 minutes of cooking[/size]
[size=-1]Makes 6 servings[/size]
[size=-1]Ingredients:[/size]
[size=-1]1 [/size][size=-1]pork loin roast (4 to 5 pounds), boned and tied[/size]
[size=-1]1/2 [/size][size=-1]cup apple cider[/size]
[size=-1]1/4 [/size][size=-1]cup Dijon-style mustard[/size]
[size=-1]1/4 [/size][size=-1]cup vegetable oil[/size]
[size=-1]1/4 [/size][size=-1]cup soy sauce[/size]
[size=-1]Directions:[/size]
[size=-1]Insert meat thermometer in center of thickest part of roast. Arrange medium-hot KINGSFORD® Briquets around drip pan. Place roast over drip pan. Cover grill and cook 2-1/2 to 3 hours, or until thermometer registers 160°F, adding more briquets as necessary. Combine apple cider, mustard, oil and soy sauce. Brush roast with cider mixture 3 or 4 times during last 30 minutes of cooking[/size]
