Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lb Pork loin roast 1/2 c Water
3 tb Butter 2 tb Cornstarch
1/2 c Lightly packed brown sugar 1 c Green grapes, seed/halved
1 cn Frozen orange juice (6 oz)

1. Score fat on pork roast at 1-inch intervals. Place roast fat side
up, on grill directly over drip pan prepared from 3 thickness of
heavy duty aluminum foil. Insert meat therometer through fat into
very center of the meat. Place cover on kettle-type grill, adjust
dampers, cook at low heat (approximately 350 degree) until meat
thermometer register 170 degrees (allow 20 to 30 minutes per pound).
Use a few mequite chips to add this pungent aroma to the meat.*

2. For sauce, heat butter in a 1-quart saucepan. Stir in brown sugar.
Add orange concentrate and stir until smooth. Remove 1/4 cup sauce
and baste roast during last 20 minutes of cooking time.

3. To complete sauce, stir water into cornstarch. Add gradually to
remaining orange juice mixture. Cook, stirring constantly until
thickened. Cook 8 minutes. Add grapes. Serve hot, with pork.

*This recipe may be prepared in the oven. Use a 13 x 9 x 2 baking
dish.

Larry Bibich

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