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Grilling and pork were made for each other. And this lively marinade shows grilled pork at its best. Serve with hot cornbread and a bean salad.

Sweet and Sour Grilled Pork Roast

2 to 3 pound boneless pork loin roast
1 cup brown sugar, packed
3/4 cup teriyaki sauce
3/4 cup dry red wine
3/4 cup chili sauce
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1/8 teaspoon garlic powder

1. Place roast in large self-sealing bag; add brown sugar, teriyaki sauce, wine, chili sauce, cloves, pepper and garlic powder. Seal bag and agitate gently to mix marinade thoroughly. Refrigerate 8 hours, or overnight, turning occasionally.
2. Prepare a medium-hot banked fire in covered grill.
3. Remove roast from marinade; reserving marinade in small bowl for basting.
4. Grill roast over indirect heat for 45 minutes to 1 1/4 hours, until internal temperature reads 150 to 155 degrees F. Brush frequently with reserved marinade during the last 15 to 20 minutes of grilling. Let roast stand 10 minutes before slicing to serve.

Serves 8 to 10.

Nutrition Facts
Calories 310 calories
Protein 30 grams
Fat 7 grams
Sodium 1090 milligrams
Cholesterol 75 milligrams
Saturated Fat 2 grams
Carbohydrates 29 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.