Raspberry and Mustard-Glazed Pork Roast
Submitted by Sue Lowes on Mar 05, 2010

Pork Roast cooked on charcoal grill

Servings:
10

Complexity:   
Easy

Total Time:
2 Hours

Ingredients:
Raspberry & Mustard glaze:
1&1/2 cups spicy BBQ sauce of your choice
1-12oz bag individually frozen raspberries, defrosted
2 tablespoons grated orange zest
1/4 cup fresh orange juice
1/4 cup whole-grain mustard
1 teaspoon finely grated fresh ginger
1/2 teaspoon fine kosher or sea salt
1/4 teaspoon cayenne pepper

One 3&1/2 to 4 Pound boneless pork loin roast, tied

4 or 5 apple wood chunks (optional), soaked in water for at least 1 hour before grilling.

Directions:
to make the glaze, combine all the ingredients (except the pork) in a medium-sized bowl. Divide in half, using one half for basting and reserving the other half for serving.

Prepare an indirect fire with a temperature of 250 degrees (use a grill thermometer).

Place a wire rack 4 to 6 inches over a drip pan, then place the roast on the rack. Cover the grill, opening the vents slightly. Cook the roast for 45 minutes and turn. To maintain a constant temperature, add more charcoal and applewood chunks, if desired. Cover and continue to cook, basting the roast with the glaze every 10 minutes for the next 45 minutes of cooking. The roast is done when there is still a slight tinge of pink in the center and an instant-read thermometer inserted in the center registers 160 to 165 degrees.

Remove from the grill, wrap in plastic and let stand for 15 minutes before slicing. Serve with reserved glaze.