Marinated Pork Loin Roast
|Boneless pork loin roast||5 Pound, rolled and tied|
|Water||1⁄4 Cup (4 tbs)|
|Dijon style mustard||3 Tablespoon|
|Cooking oil||2 Tablespoon|
|Soy sauce||1 Tablespoon|
Pierce pork 1 oin in several places with long-tined fork; place in shallow baking dish.
Blend water, mustard, oil, and soy; brush over meat.
Cover; let stand at room temperature 1 hour.
Drain meat; reserve sauce.
Insert spit rod through center of roast.
Adjust holding forks; test balance.
Insert meat thermometer near center of roast, not touching rod.
Place medium-hot coals on both sides of drip pan.
Attach spit; position drip pan under meat.
Turn on motor.
Grill till thermometer registers 170° for well-done, 2 to 2 1/2 hours.
During 1 ast 30 to 45 minutes, brush meat with mustard sauce.
Heat remaining sauce; pass with meat