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Grilled Pork Loin Roast Recipe

Grilled Pork Loin Roast Recipe

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
TOTAL TIME: Prep: 15 min. Grill: 2-1/2 hours + standing YIELD:12-14 servings

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 DOLE® Canned 100% 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

  • 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.

Nutritional Facts

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

Reviews for Grilled Pork Loin Roast

Sort By :
MY REVIEW
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
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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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.