Score loin in 1-inch diamonds with a sharp knife (1/4 inch deep). Combine all ingredients and pour over pork. Let loin marinate 2 hours to overnight in refrigerator. Remove pork from marinade, heat remaining marinade in a saucepan to a boil and reserve for basting. Grill pork over indirect, medium-low fire 1-1/2 to 2 hours (about 18-20 minutes per pound) or until the internal temperature is 150-155 degrees F. Baste meat with marinade during last 5 to 10 minutes of grilling.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (296g)|
|Recipe Makes: 6|
|Calories from Fat: 257 (49%)|
|Amt Per Serving||% DV|
|Total Fat 28.6g||38 %|
|Saturated Fat 9.9g||49 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 142.9mg||44 %|
|Sodium 115.2mg||4 %|
|Potassium 859.8mg||23 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 19.2g|
|Protein 45.1g||64 %|
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Calories per serving: 526
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