Sweet & Sour Pork Loin
|Chicken broth/Water||1⁄2 Cup (8 tbs)|
|Catsup||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Tablespoon|
|Cider vinegar||2 Tablespoon|
|Worcestershire sauce||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Boneless pork loin roast||1 , tied|
In saucepan, combine all ingredients except roast.
Heat to boiling.
Cut roast crosswise into 4 pieces; arrange in shallow glass dish.
Pour sweet and sour mixture over pork.
Cover and refrigerate overnight.
Drain pork; reserve sweet and sour mixture.
Grill pork, on uncovered grill, over medium-hot Charcoal Briquets 20 to 25 minutes or until pork is cooked through, turning 3 to 4 times and basting often with sweet and sour mixture.