Kick up an elegant roast by giving it a glaze of hot pepper jelly. Goes great with Cilantro Pesto Pasta Salad and Jalapeno-Cheddar Cornbread. For an elegant dinner atmosphere, serve this with Dry Riesling or Sauvignon Blanc wine.
- 2 pounds pork loin roast
- 1/2 cup apple juice
- 1/2 cup cider vinegar
- 1/2 cup hot pepper jelly
- 1/3 cup hot pepper jelly
- 2 tablespoons cider vinegar
- Place pork in large self-sealing plastic bag. Heat marinade ingredients together until jelly melts; pour over pork in bag. Seal bag, refrigerate 12-24 hours. Remove pork from marinade (discarding remaining marinade).
- Place pork roast on medium-hot grill over drip pan, close grill hood. Grill pork for about 40 minutes, until internal temperature on a thermometer reads 145 degrees F. Stir together glaze ingredients; coat roast with jelly glaze the last 10 minutes of cooking time.
- Remove roast from heat; let rest about 10 minutes before slicing to serve.