Company Pork Loin Roast
|Catsup||1 Cup (16 tbs)|
|Cooking oil||1⁄4 Cup (4 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Instant minced onion||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Packed brown sugar||1 Tablespoon|
|Mustard seed||1 Teaspoon|
|Dried oregano||1 Teaspoon, crushed|
|Cracked pepper||1⁄2 Teaspoon|
|Chili powder||1⁄4 Teaspoon|
|Boneless pork loin roast||1 Pound, rolled and tied|
In saucepan combine catsup, cooking oil, wine vinegar, onion, Worcestershire sauce, brown sugar, mustard seed, oregano, bay leaf, pepper, chili powder, 1/2 cup water, and 1/2 teaspoon salt.
Simmer 20 minutes; remove bay leaf.
Insert spit rod through center of roast.
Adjust holding forks and test balance.
Insert meat thermometer.
Place medium hot coals on both sides of drip pan.
Attach spit so roast is over drip pan.
Turn on motor; lower hood.
Roast till meat thermometer registers 170°, for 2 to 2 1/2 hours.
Brush with sauce frequently during last 30 to 45 minutes.