Grilled Pork Roast with Pepper Jelly Glaze


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


  1. 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).
  2. 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.
  3. Remove roast from heat; let rest about 10 minutes before slicing to serve.
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