- 2 lb. boneless pork top loin roast (single loin)
- 2 tablespoons honey
- 2 teaspoons orange juice
- 4 medium cooking apples, cored and chopped (4 cups)
- 1/4 cup water
- 2 cloves garlic, minced
- 1 teaspoon grated gingerroot
- 1/4 cup honey
- 2 teaspoons finely shredded orange peel
- 1/4 teaspoon ground cinnamon
Trim the fat from the meat. Insert a meat thermometer near the center of the roast. For the glaze, stir together the 2 tablespoons honey and the orange juice.
Arrange preheated coals around a drip pan in a covered grill. Test for medium-low heat above the pan. Place the roast on the grill over the drip pan. Cover and grill for 1 to 1-1/4 hours or until the thermometer registers 160 degrees F. to 170 degrees F. Brush the roast with glaze during the last 15 minutes of cooking. Remove the roast from the grill and cover it with foil. Allow it to stand for 10 minutes before slicing.
Meanwhile, in a medium saucepan, combine the apples, water, garlic, and gingerroot. Cover and bring to a boil. Reduce the heat. Cover and simmer for about 10 minutes or until the apples are tender. Stir in the 1/4-cup honey, orange peel, and cinnamon. Simmer, uncovered, for 5 minutes, stirring once or twice. Set aside. Serve the roast with the applesauce.
- Yields: 6 servings
- Preparation Time: 1 hour and 30 minutes
For beer lovers, try placing a pork loin or chop suspended over a tin pan with beer in it on the grill. Let the beer boil in the pan. This helps to flavor the meat. I'd use skewers or toothpicks to suspend the meat. Wooden ones would work for this, but metal could also be used. Just remember that the metal skewers will get VERY HOT! Be sure to watch that they don't burn the inside of the meat. This method could be used with a simple rub of garlic powder, black pepper, and onion powder, or Mrs. Dash. You could also try the beer-brined pork loin below for a spicier flavor.
- 3 lb. boneless pork loin
- 1 - 12 oz. can of beer
- 1/2 cup dark corn syrup
- 1/2 cup finely chopped onion
- 1/3 cup prepared mustard
- 1/4 cup cooking oil
- 1-2 tablespoons chili powder
- 2 cloves garlic minced
Place the pork in a large self-sealing bag. In a medium bowl, stir together the remaining ingredients, then pour them over the pork. Seal the bag and gently work over the pork to coat it. If you want the marinade to soak into the pork, before placing it into bag, poke it with a fork. Refrigerate it for 4-24 hours. Prepare a medium-hot grill and place the pork on the grill, reserving the marinade for basting. Grill the pork over indirect heat away from fire, basting every 10-min with reserved marinade (stop basting the last 20 minutes of grilling). The internal temperature should read 155-160 degrees F, within 1 hour. Discard any remaining marinade, remove the pork from the grill and let it rest for 10 minutes before slicing to serve.
- Yields: 8 servings
- Preparation Time: 1 hour and 30 minutes
- 1 cup sugar
- 1/2 cup salt
- 2 tablespoons paprika
- 2 tablespoons red pepper
- 1 tablespoon ground cumin
- 1 tablespoon ground celery seed
Mix all of the ingredients together well in a medium bowl. Store in a tightly sealed container.
- Yields: about 2 cups
- Preparation Time: 5 minutes
A Texas favorite brings us to the Southwest Marinade. For a smoky, sassy, hot and sweet taste sensation, marinate meat in this concoction for about an hour. Then rub meat in the dry rub mixture. Grill or broil until the meat is tender.
- 1/4 cup pineapple juice
- 1/4 cup orange juice
- 1/8 cup lime juice
- 1/8 cup soy sauce
- 1/8 cup liquid smoke
- 1/8 teaspoon cayenne
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cumin
- 1/8 teaspoon chili powder
- 1/8 teaspoon sugar
In a shallow dish, combine the first 5 ingredients (pineapple juice through liquid smoke). For a smoky, sassy, hot and sweet taste sensation, marinate your choice of meat in this concoction for about an hour.
Combine the remaining ingredients and use as a dry rub mixture before grilling or broiling your prepared meat.
- Yields: Enough marinade and dry rub for a roast or several chops
- Preparation Time: 5 minutes, plus marinating time
Finally, I've included Barbecue Pork Tacos for a unique twist. This recipe is simple and easy to make. You'll get Oooh's and Ahhh's when you present your table with this great way to use your leftover barbecue pork! Happy Grilling, until next time!
- 2 lbs. shredded pork in barbecue sauce
- 1 package (20 oz.) refrigerated potatoes, prepared
- 12 taco shells
- 2 cups shredded lettuce
- 2 cups chopped tomato
- 2 cups shredded cheddar cheese
Combine the pork and potatoes in a large bowl. Fill the taco shells with the pork mixture.
Top the tacos with the lettuce, tomato and cheese. *NOTE: The pork is available fully-cooked in your grocer's refrigerated meat case.
- Yields: 12 tacos
- Preparation Time: 20 minutes