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 (1 In Number)|
In saucepan combine catsup, cooking oil, wine vinegar, onion, Worcestershire sauce, brown sugar, mustard seed, oregano, bay 1 eaf, salt, pepper, chili powder, and 1/2 cup water.
Simmer the mixture 20 minutes; remove bay 1 eaf.
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 21/2 hours.
Brush with sauce frequently during 1 ast 30 minutes