Recipe adapted from the National Pork Board. For more information, visit porkbeinspired.com.
- 2 pound pork loin roast, boneless
- 3⁄4 cup barbecue sauce
- 1⁄3 cup orange marmalade
- 1⁄2 teaspoon hot pepper sauce
- 1 teaspoon horseradish, freshly grated (optional)
Set EGG for indirect cooking (with convEGGtor) at 400°F/204°C.
Season roast with salt and pepper and place on EGG. Stir together the remaining ingredients and baste every 8-10 minutes with mixture, until roast is done about 30-40 minutes (20 minutes per pond), until internal temperature of roast is 145°F/63°C.
Remove roast from the EGG; let rest about 10 minutes before slicing to serve. Discard any leftover basting mixture.
Serves 4-6, with leftovers