• 2 pounds pork loin roast
  • 1/2 cup apple juice
  • 1/2 cup cider vinegar
  • 1/2 cup hot pepper jelly
  • 1/3 cup hot pepper jelly
  • 2 tablespoons cider vinegar

Place pork in large self-sealing plastic bag. Heat marinade ingredients together until jelly melts; pour over pork in bag. Seal bag, refrigerate 12-24 hours. Remove pork from marinade (discarding remaining marinade).

Place pork roast on medium-hot grill over drip pan, close grill hood. Grill pork for about 40 minutes, until internal temperature on a thermometer reads 145 degrees F. Stir together glaze ingredients; coat roast with jelly glaze the last 10 minutes of cooking time. 

 Remove roast from heat; let rest about 10 minutes before slicing to serve.

Serves 8

Kick up an elegant roast by giving it a glaze of hot pepper jelly. Goes great with Cilantro Pesto Pasta Salad and Jalapeno-Cheddar Cornbread. For an elegant dinner atmosphere, serve this with Dry Riesling or Sauvignon Blanc wine.

Calories: 262 calories

Protein: 24 grams

Fat: 7 grams

Sodium: 65 milligrams

Cholesterol: 70 milligrams

Saturated Fat: 2 grams

Carbohydrates: 26 grams

Fiber: 0 grams