Description Edit

Contributed by Healthy Recipes for diabetic Friends Y-Group

  • Source: Midwest Living
  • Prep: 15 minutes | Marinate: 2 to 24 hours | Grill: 1½ hours
  • Makes 12 servings

Ingredients Edit

Directions Edit

  1. In a small mixing bowl, combine all ingredients except meat.
  2. Place meat in a large plastic bag set in a shallow dish.
  3. Pour marinade over meat.
  4. Close bag. Turn several times.
  5. Marinate in refrigerator 2 to 24 hours, turning occasionally.
  6. Remove meat from bag.
  7. Discard marinade.
  8. Insert a meat thermometer into the thickest part of the roast (or use an instant-read thermometer to start checking the roast after 1 hour of grilling).
  9. In a covered grill, arrange preheated coals around drip pan (or follow manufacturer's directions for cooking over indirect heat on your gas grill)
  10. Test for medium-low heat above pan.
  11. Place meat on grill rack over drip pan.
  12. Cover and grill for 1½ to 2¼ hours or until meat thermometer registers 155°F.
  13. Remove roast and cover with foil.
  14. Let stand 15 minutes before carving (the internal temperature of the meat should rise 5°F upon standing, to 160°F).
  15. Remove strings and slice meat to serve.
  16. Use any leftover pork for sandwiches.

Nutritional information Edit

Per serving:

  • 181 Calories | 8g Total Fat | 62mg Cholesterol | 239mg Sodium | 1g Carbs | 0g Fiber | 25g Protein
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