Apple-Glazed Pork Roast
|Pork loin roast||4 Pound|
|Apple juice||1 Cup (16 tbs)|
|Soy sauce||3 Tablespoon|
|Garlic||1 Clove (5 gm) (Minced Or Pressed)|
|Ground ginger||1⁄4 Teaspoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Water||1 1⁄2 Teaspoon|
Bank about 20 medium-glowing coals on each side of fire grill and place a metal drip pan in center.
Place grill 4 to 6 inches above drip pan; grease grill lightly.
Place pork on grill, fat-side-up, directly over drip pan.
Cover barbecue and adjust dampers according to manufacturer's directions.
Combine apple juice, soy, garlic, and ginger.
After meat has cooked for 1 hour, baste with mixture.
Cover barbecue and cook, basting often, for 1 1/2 hours longer or until meat thermometer inserted in thickest portion but not touching bone registers 170°.
Add 5 or 6 briquets to each side of the fire every 1/2 hour to maintain a constant temperature.
To make gravy, skim fat from drippings in drip pan; combine cornstarch and water, then stir into drippings.
Cook, stirring constantly, until thickened.