Grilled Pork Loin Roast Recipe

4 2 1
Grilled Pork Loin Roast Recipe
Grilled Pork Loin Roast Recipe photo by Taste of Home
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Grilled Pork Loin Roast Recipe

Read Reviews
4 2 1
Publisher Photo
A memorable main dish for any special meal, this moist, tender roast has a pleasant spicy flavor. It looks so pretty garnished with slices of apples and oranges and fresh herbs. Guests at our patio parties rave over it and request the recipe. -Pat Stevens, Granbury, Texas
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. Grill: 2-1/2 hours + standing
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. Grill: 2-1/2 hours + standing

Ingredients

  • 1 boneless pork loin roast (4 to 5 pounds)
  • 1/4 teaspoon pepper
  • 1/2 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/2 cup pineapple juice
  • 1/2 cup sweet-and-sour sauce
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons lemon juice
  • Apple and orange wedges, fresh sage and rose geranium leaves, optional

Directions

Sprinkle roast with pepper. Grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing.
In a large saucepan, combine the brown sugar, cornstarch and spices. Stir in the pineapple juice, sweet-and-sour sauce, Worcestershire sauce and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Garnish the platter with apple and orange wedges, sage and rose geranium leaves if desired. Yield: 12-14 servings.
Editor's Note: Verify that flowers are edible and have not been treated with chemicals.
Originally published as Grilled Pork Loin Roast in Taste of Home April/May 2002, p31

Nutritional Facts

1 each: 211 calories, 6g fat (2g saturated fat), 64mg cholesterol, 142mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 25g protein.

  • 1 boneless pork loin roast (4 to 5 pounds)
  • 1/4 teaspoon pepper
  • 1/2 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/2 cup pineapple juice
  • 1/2 cup sweet-and-sour sauce
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons lemon juice
  • Apple and orange wedges, fresh sage and rose geranium leaves, optional
  1. Sprinkle roast with pepper. Grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing.
  2. In a large saucepan, combine the brown sugar, cornstarch and spices. Stir in the pineapple juice, sweet-and-sour sauce, Worcestershire sauce and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Garnish the platter with apple and orange wedges, sage and rose geranium leaves if desired. Yield: 12-14 servings.
Editor's Note: Verify that flowers are edible and have not been treated with chemicals.
Originally published as Grilled Pork Loin Roast in Taste of Home April/May 2002, p31

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MY REVIEW
mdclark User ID: 7082573 83995
Reviewed Feb. 10, 2013

"We substituted french dressing for sweet and sour sauce simply because we didn't have any. It turned out great and our whole family enjoyed it."

MY REVIEW
dmgiblin User ID: 2150746 85100
Reviewed Jul. 8, 2010

"Absolutely delicious and so easy. Kept me out of the kitchen and looked great served to guests. And the leftovers were really good too stir-fried with some rice."

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