Hot & Spicy Grilled Pork Loin

We do love the grill and this will feed a family quite comfortably.

• 1/4 cup bottled hot barbeque style sauce
• 1/3 cup orange marmalade
• 1 teaspoon bottled red hot sauce
• 1 teaspoon horseradish
• 1 2-lb boneless pork loin

METHOD

To make sauce:  in a small bowl, combine barbeque sauce, orange marmalade, hot pepper sauce and horseradish in a small bowl. Whisk to combine well.

Trim fat from roast, and sprinkle with salt and pepper.  Liberally brush sauce on all sides.  Insert meat thermometer into center.

For charcoal grill: Arrange coals around foil drip pan.  Pour one cup water into drip pan.  Test charcoal for medium heat, place meat on rack above the drip pan, cover grill.  Let meat cook for 1-1/2 hours, raising cover only when 'mopping' (brushing) meat with sauce.  After this time, the thermometer should read 150. Brush liberally with sauce and cook another 20 to 30 minutes.

When done thermometer should read 160.  Slice loin and paint with remaining sauce.  Sauce can also be used as a dipping sauce if you prefer not to slice it all at once.

Serves: 4

Contributor: Roger Manley

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