• 1 cup apple juice
• 1-1/4 cups cider vinegar
• 1-3/4 cups hot pepper jelly
• 4 lbs. pork loin roast, rolled and tied

Combine apple juice, 1 cup vinegar and 1 cup pepper jelly in a saucepan over medium heat. Stir together until jelly melts. Place pork in a large sealable bag and pour marinade over. Seal bag and marinate in refrigerator 12-24 hours.

Prepare covered grill with banked coals. Remove pork from marinade. Reserve marinade. Place pork roast over drip pan and cover grill. Grill about 1-1/4 hours or until a meat thermometer reads 150°F, basting occasionally with reserved marinade.

Combine 1/4 cup vinegar and 3/4 cup pepper jelly in a bowl. Coat roast with jelly glaze for last 10 minutes of grilling. Continue to cook until a meat thermometer reads 160°F. Let rest 10-15 minutes before slicing.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 259, fat 5.8g, 20% calories from fat, cholesterol 71mg, protein 25.2g, carbohydrates 26.5g, fiber 0.3g, sugar 26.0g, sodium 87mg, diet points 6.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.1, Bread: 0.0, Lean meat: 0.0, Fat: 0.8, Sugar: 1.7, Very lean meat protein: 3.4

  view detailed nutritional information

The recommended wines are: Gewürztraminer, Burgundy, or Cabernet Sauvignon.