2/3 cup canola oil
1/3 cup reduced-sodium soy sauce
1/4 cup red wine vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 to 2 tablespoons ground mustard
1 to 2 teaspoons pepper
1 teaspoon salt
1 boneless pork loin roast (2-1/2 to 3 pounds)
In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat. Refrigerate overnight.
Prepare grill for indirect heat. Drain and discard marinade. Grill roast, covered, over indirect heat for 1-1/2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 8 servings.
Thanks to Taste of Home for the recipe and picture!
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