- 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