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  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
  Brown sugar 1 Tablespoon
  Mustard seed 1 Teaspoon
  Dried oregano 1 Teaspoon, crushed
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Cracked pepper 1⁄2 Teaspoon
  Chili powder 1⁄4 Teaspoon
  Boneless pork loin roast 5 Pound, rolled and tied

In saucepan combine catsup, cooking oil, wine vinegar, onion, Worcestershire sauce, brown sugar, mustard seed, oregano, bay leaf, salt, pepper, chili powder, and 1/2 cup water.
Simmer the mixture 20 minutes; remove bay leaf.
Insert spit rod through center of roast.
Adjust holding forks and test balance.
Insert meat thermometer near center of roast, not touching spit rod.
In covered grill place medium-hot coals on both sides of drip pan.
Attach spit; position drip pan under meat.
Turn on motor; lower grill hood or cover with foil tent.
Grill till meat thermometer registers 170° for well-done, 2 to 2 1/2 hours.
Brush with sauce frequently during last 30 minutes.

Recipe Summary

Main Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4951 Calories from Fat 1812

% Daily Value*

Total Fat 202 g311.2%

Saturated Fat 52.2 g260.8%

Trans Fat 1.2 g

Cholesterol 1791.7 mg597.2%

Sodium 5022.4 mg209.3%

Total Carbohydrates 119 g39.8%

Dietary Fiber 4.9 g19.8%

Sugars 73.3 g

Protein 624 g1248%

Vitamin A 61% Vitamin C 74.8%

Calcium 34.3% Iron 120.2%

*Based on a 2000 Calorie diet

Company Pork Loin Roast Recipe