Ingredients Jump to Instructions ↓

  1. 6 pound bone-in pork loin roast

  2. 1 tablespoon dry mustard Salt Freshly ground pepper

  3. 1/2 of a 6-ounce can frozen orange juice concentrate, thawed

  4. 1/2 cup honey

  5. 2 tablespoons steak sauce

  6. 1 orange, sliced

Instructions Jump to Ingredients ↑

  1. 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 to 1 1/2 hours or until meat thermometer registers 150°F (65°C). Combine orange juice concentrate, honey and steak sauce in a small saucepan. Heat until bubbly, and brush on roast. Grill an additional 20 minutes or until meat thermometer registers 155°F (approximately 65°C), basting often with sauce. Let roast stand for 10 to 15 minutes before carving to allow juices to set. Garnish with orange slices, if desired.


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