A recipe provided by the National Pork Producers Council
Makes 12 servings
- 1 (6 lbs.) bone-in pork loin roast
- 1 Tablespoon dry mustard
- Salt
- Pepper, freshly ground
- 3 oz. frozen orange juice concentrate, thawed
- 1/2 cup Savannah Bee Company Orange Blossom Honey
- 2 Tablespoons steak sauce
- 1 orange, sliced, optional
Rub dry mustard into toast and sprinkle with salt and pepper. Make a drip pan of aluminum foil about 1-1/2 inches deep and extending about 3 inches on each side of roast; place under roast. Insert meat thermometer into thickest part of roast. Place on grill about 6 inches above low coals. Close hood of grill. Cook for 1 to 1-1/2 hours or until meat thermometer registers 150°F. Combine orange juice concentrate, honey and steak sauce in a small saucepan. Heat until bubbly and brush on roast. Grill an additional 20 minutes or until meat thermometer registers 160°F, basting often with sauce. Let roast stand for 10-15 minutes before carving to allow juices to set. Garnish with orange slices, if desired.
Recipe courtesy of the National Honey Board.
