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Add a photoServings: 8
Ingredients
- 4 lb Pork loin roast
- 3 Tbsp. Butter
- 1/2 c. Lightly packed brown sugar
- 1 can Frzn orange juice (6 ounce)
- 1/2 c. Water
- 2 Tbsp. Cornstarch
- 1 c. Green grapes, seed/halved
Directions
- 1. Score fat on pork roast at 1-inch intervals. Place roast fat side up, on grill directly over drip pan prepared from 3 thickness of heavy duty aluminum foil. Insert meat therometer through fat into very center of the meat. Place cover on kettle-type grill, adjust dampers, cook at low heat
- (approximately 350 degree) till meat thermometer register 170 degrees
- (allow 20 to 30 min per lb.). Use a few mequite chips to add in this pungent aroma to the meat.*
- 2. For sauce, heat butter in a 1-qt saucepan. Stir in brown sugar. Add in orange concentrate and stir till smooth. Remove 1/4 c. sauce and baste roast during last 20 min of cooking time.
- 3. To complete sauce, stir water into cornstarch. Add in gradually to remaining orange juice mix. Cook, stirring constantly till thickened. Cook 8 min. Add in grapes. Serve warm, with pork.*This recipe may be prepared in the oven. Use a 13 x 9 x 2 baking dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 8 servings | |
| Calories 409 | |
| Calories from Fat 131 | 32% |
| Total Fat 14.59g | 18% |
| Saturated Fat 6.25g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 120mg | 5% |
| Potassium 919mg | 26% |
| Total Carbs 44.0g | 12% |
| Dietary Fiber 0.7g | 2% |
| Sugars 41.02g | 27% |
| Protein 25.39g | 41% |
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