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|
|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||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.