The Rural Voice, 1993-07, Page 43Spicy apple glazed pork loin, one of the treats of summer barbecue season.
Pork provides a sizzling summer alternative
Summertime is barbecue time.
Time to take the heat out of the
kitchen and keep your cool
outdoors.
While hamburgers and steak
are popular choices, barbecued
pork is a moist, mouthwatering
alternative.
SPICY APPLE GLAZED PORK
LOIN
3 lb (1.5 kg) boneless pork
double loin roast
1 tsp (5 ml) dry mustard
1/2 tsp (2 ml) each: dry thyme
and sage
1/2 cup (125 ml) apple cider or
apple juice
1/4 cup (50 ml) lemon juice
Dry pork well. Combine
mustard, thyme and sage. Rub all
over pork and let stand at room
temperature for 30 minutes. In a
bowl, combine cider and lemon
juice; mix well.
On greased grill over medium-
high heat, sear pork turning often
for 15 minutes. Reduce heat to low.
Close lid and grill, tuming often and
basting with cider mixture, for
about 1 1/2 to 2 hours or until meat
thermometer reads 160°F (70°C).
Do not overcook. During last 20 to
30 minutes of cooking, brush Apple
Glaze (recipe below) over pork
several times. Remove roast from
grill, cover with foil and let stand 10
minutes before carving. Serve with
any remaining glaze.
Makes 6 to 8 servings.
Apple Glaze: Stir together 1/2 cup
(125 ml) apple jelly, 2 tbsp (25 ml)
cider or white wine vinegar, 1
crushed clove garlic and 1/4 tsp (1
ml) hot pepper flakes.
GARLIC RUBBED PORK
ROAST WITH CITRUS GLAZE
5 lb (2.2 kg) boneless pork
shoulder picnic OR butt roast
1/4 cup (50 ml) olive oil
1/3 cup (75 ml) chopped parsley
8 garlic cloves, minced
1 tbsp (15 ml) paprika
1 tsp (5 ml) each: salt and dricd
oregano
Dry pork well. Combine oil,
parsley, garlic, paprika, salt and
oregano. Spread all over pork roast,
double wrap in heavy foil and let
stand 30 minutes before cooking.
Place foil -wrapped roast on grill
over low heat. Close lid; cook for 2
1/2 to 3 hours. Every 30 minutes,
carefully turn roast using oven mitts
or two spatulas so that you don't
puncture foil.
Remove meat from foil; place
directly on grill. Brush with Citrus
Glaze (recipe below); cook for 15 to
20 minutes, brushing oftcn with
glaze and turning once. Remove
roast from grill, cover with foil and
let stand 10 minutes before carving.
Makes 8 to 10 servings.
Citrus Glaze: In small saucepan
over low heat or small
microwaveable bowl, stir together
1/2 cup (125 ml) marmalade and 2
tbsp (25 ml) lemon juice. Heat until
mixture just simmers or microwave
at high for 1 to 1 1/2 minutes; mix
well.
Grilling Tip: If using a gas
JULY 1993 39