Company Pork Loin Roast Recipe
Ingredients
| Catsup | 1 Cup (16 tbs) | |
| Cooking oil | 1/4 Cup (16 tbs) | |
| Wine vinegar | 1/4 Cup (16 tbs) | |
| Instant minced onion | 2 Tablespoon | |
| Worcestershire sauce | 2 Tablespoon | |
| Brown sugar | 1 Tablespoon | |
| Mustard seed | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon, crushed | |
| 1 bay 1 eaf | ||
| Salt | 1/2 Teaspoon | |
| Cracked pepper | 1/2 Teaspoon | |
| Chili powder | 1/4 Teaspoon | |
| 1 5-pound boneless pork 1 oin roast, rolled and tied | ||
Directions
In saucepan combine catsup, cooking oil, wine vinegar, onion, Worcestershire sauce, brown sugar, mustard seed, oregano, bay 1 eaf, salt, pepper, chili powder, and 1/2 cup water.
Simmer the mixture 20 minutes; remove bay 1 eaf.
Insert spit rod through center of roast.
Adjust holding forks and test balance.
Insert meat thermometer near center of roast, not touching spit rod.
In covered grill place medium-hot coals on both sides of drip pan.
Attach spit; position drip pan under meat.
Turn on motor; lower grill hood or cover with foil tent.
Grill till meat thermometer registers 170° for well-done, 2 to 21/2 hours.
Brush with sauce frequently during 1 ast 30 minutes
Simmer the mixture 20 minutes; remove bay 1 eaf.
Insert spit rod through center of roast.
Adjust holding forks and test balance.
Insert meat thermometer near center of roast, not touching spit rod.
In covered grill place medium-hot coals on both sides of drip pan.
Attach spit; position drip pan under meat.
Turn on motor; lower grill hood or cover with foil tent.
Grill till meat thermometer registers 170° for well-done, 2 to 21/2 hours.
Brush with sauce frequently during 1 ast 30 minutes
Chef
