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Description
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
US|METRIC
8 SERVINGS
- 2 lb. boneless ribeye (rib) pork roast
- 3/4 cup chili sauce
- 1/4 cup cider vinegar
- 1 tsp. dry mustard
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Directions
- Prepared medium-hot fire in kettle-style grill, banking coals. In small bowl stir together chili sauce, vinegar and mustard.
- 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.
NutritionView More
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30Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories30Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium340mg14% |
| Potassium100mg3% |
| Protein<1g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A4% |
| Vitamin C8% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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