Grilled Pork Roast
from Casper Star-Tribune
2/3 cup vegetable oil
1/3 cup soy sauce
1/4 cup cider or red wine vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 to 2 tablespoons ground mustard
1 to 2 teaspoons pepper
1 teaspoon salt
1 boneless pork loin roast (2-1/2 to 3 pounds)
In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; add pork and turn to coat. Seal or cover and refrigerate overnight. Drain, discarding the marinade. Grill roast, covered, over indirect heat for 1-1/2 hours or until a meat thermometer reads 160 to 170 degrees. Let stand 10 minutes before slicing.
Yield: 8 servings.
from Casper Star-Tribune
2/3 cup vegetable oil
1/3 cup soy sauce
1/4 cup cider or red wine vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 to 2 tablespoons ground mustard
1 to 2 teaspoons pepper
1 teaspoon salt
1 boneless pork loin roast (2-1/2 to 3 pounds)
In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; add pork and turn to coat. Seal or cover and refrigerate overnight. Drain, discarding the marinade. Grill roast, covered, over indirect heat for 1-1/2 hours or until a meat thermometer reads 160 to 170 degrees. Let stand 10 minutes before slicing.
Yield: 8 servings.
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