- 2/3 cup vegetable oil
- 1/3 cup soy sauce
- 1/4 cup cider or red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1 to 2 tablespoons ground mustard
- 1 to 2 teaspoons pepper
- 1 teaspoon salt
- 1 boneless pork loin roast (2-1/2 to 3 pounds)
- In a large resealable plastic bag or shallow glass container, combine the first nine ingredients; add pork and turn to coat. Seal or cover and refrigerate overnight.
- Drain, discarding the marinade. Grill roast, covered, over indirect heat for 1-1/2 hours or until a meat thermometer reads 160°-170°. Let stand 10 minutes before slicing. Yield: 8 servings.
Reviews forGrilled Pork Roast
"What temperature for the grill?"
"Do this every summer and people rave about it every time! Made exactly as directed wouldn't even consider altering in any way! Thanks bunches for this keeper!"
"Excellent! Didn't have ground mustard, used Dijon, seared roast first. A keeper!"
"I tried this pork recipe today for guest and everyone loved it. I will make this one again and again."
"I've made this many times and it's consistently good every time. To cut the grilling time in half, I cut the roast in half length-wise before marinating. Overcooking will result in a dry roast, so I suggest using a leave-in meat thermometer while grilling."
"I've been watching weekly sales ads for the pre-packaged pork loins that are 1-1.5#. I put them on our grill for 40 minutes. Awesome and juicy. They are usually on sale for $5"