Stir together all ingredients except pork; reserve 1 cup for basting roast and refrigerate. Refrigerate 8 hours, or overnight, turning occasionally. Prepare a medium-hot banked fire in covered grill. Remove roast from marinade; discard marinade.
Grill roast over indirect heat for 45 minutes-1 1/4 hours, (about 18-20 minutes per pound) until internal temperature reads 150-155 degrees F. Brush frequently with reserved marinade during the last 15-20 minutes of grilling. Let roast stand 10 minutes before slicing to serve.
Republished with permission, National Pork Board
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (239g)|
|Recipe Makes: 8|
|Calories from Fat: 44 (11%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||6 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 53.8mg||17 %|
|Sodium 1310.2mg||45 %|
|Potassium 829.5mg||22 %|
|Total Carbohydrate 59.7g||18 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 59.5g|
|Protein 25.8g||37 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 395
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