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Prep Time: 15 Minutes Cook Time: 150 Minutes |
Ready In: 165 Minutes Servings: 1 |
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Ingredients:
1 cup ketchup |
1/2 cup water |
1/4 cup red wine vinegar |
2 tablespoons dried onion flakes |
1 tablespoon brown sugar |
2 tablespoons vegetable oil |
2 tablespoons worcestershire sauce |
1 teaspoon mustard seeds |
1 teaspoon dried oregano |
1 bay leaf |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon chili powder |
2 (2 1/2-pound) boneless pork loin roasts, trimmed |
garnish: fresh parsley |
Directions:
1. Bring first 13 ingredients to a boil in a saucepan; reduce heat, and simmer 20 minutes. Remove and discard bay leaf.
2. Prepare fire by piling charcoal or lava rocks on 1 side of grill, leaving the other side empty. Place rack on grill. Arrange roasts over empty side, and grill, covered with grill lid, over medium-high heat 2 hours and 30 minutes or until a meat thermometer inserted into thickest portion registers 160°, basting every 30 minutes with sauce.
3. Bring remaining sauce to a boil, and boil 1 minute. Slice pork roast, and serve with sauce. Garnish, if desired.
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