• 1 cup brown sugar, packed
• 3/4 cup teriyaki sauce
• 3/4 cup dry red wine
• 3/4 cup chilli sauce
• 1/2 tsp. ground cloves
• 1/4 tsp. pepper
• 1/8 tsp. garlic powder
• 4 lbs. boneless pork sirloin roast, double loin, rolled, and tied

Combine all ingredients, except pork loin, in a bowl and mix well. Place roast in a plastic bag and set in a shallow baking dish. Pour marinade over, close bag and tie securely. Marinate in refrigerator 8 hours or overnight, turning roast occasionally. Make a foil drip pan and position drip pan under meat. Drain the roast, reserving marinade. Place roast on grill over low coals and close hood. Grill 1 to 1-1/2 hours or until a meat thermometer reads 160°F, brushing frequently with marinade during last 45 minutes of grilling. Let stand 10-15 minutes before carving.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Per serving: calories 243, fat 7.7g, 30% calories from fat, cholesterol 95mg, protein 33.7g, carbohydrates 7.3g, fiber 0.1g, sugar 6.6g, sodium 334mg, diet points 6.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.1, Sugar: 0.4, Very lean meat protein: 4.5

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