Barbecued Pork Loin
|Boneless pork loin roast||4 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic/1/8 teaspoon instant minced garlic||1 Clove (5 gm), minced|
|Catsup||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Crushed thyme||1⁄4 Teaspoon|
|Worcestershire sauce||3 Tablespoon|
|Prepared mustard||2 Teaspoon|
|Lemon||1 , thinly sliced|
|Tabasco sauce||1 Dash|
Sprinkle meat with salt and pepper.
Run spit through center of meat, making sure it is evenly balanced.
Secure to rotisserie with heavy cord.
Insert meat thermometer so tip is in center of roast but not resting in fat or on rod.
Grill over hot coals for 2 hours until meat thermometer reaches 140Â°.
Continue grilling, brushing with Barbecue Sauce every 20 minutes, until roast reaches 170Â° internal temperature, about 1 1/2 to 2 hours longer.
In skillet, saute' onion and garlic in oil until tender.
Add remaining ingredients.
Bring to a boil and simmer for 5 minutes.
May use a 4-lb. pork loin roast (not boneless).
Center on grill with drip pan beneath.
Arrange coals on the sides of drip pan.
Cover and grill as directed above.