Roast for dinner on a weeknight? No problem with a covered grill and this quick recipe. Look for the succulent rib-end pork roast, which has a darker-colored muscle running through it. Serve with Grilled New Potato Salad with Bacon and Scallions and Citrus Spinach Salad.

Ingredients

  • 2 pounds boneless ribeye (rib) pork roast
  • 3/4 cup chili sauce
  • 1/4 cup cider vinegar
  • 1 teaspoon dry mustard

Directions

  1. Prepared medium-hot fire in kettle-style grill, banking coals. In small bowl stir together chili sauce, vinegar and mustard.
  2. Grill roast over indirect heat for 40 minutes (20 minutes per pound). Brush roast occasionally with chili sauce mixture the last 20 minutes, until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest about 10 minutes before slicing to serve.
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