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Pork with Tangy Mustard Sauce

1 Bonless pork loin roast; 2 1/2 - 3 pounds
2 ts Olive or vegetable oil
1 1/4 ts Ground mustard
3/4 ts Garlic powder
1/4 ts Ground ginger
1/2 c Horseradish mustard
1/2 c Apricot or pineapple preserves

Rub roast with oil. Combine mustard, garlic powder and ginger; rub over roast. Place in a large resealable plastic bag or shallow glass container; seal bag or cover container. Refrigerate overnight. Grill roast, covered, over indirect heat for 60 minutes. Combine the horseradish mustard and preserves. Continue grilling for 15-30 minutes, basting twice with sauce, or until a meat thermometer reads 160-170. Let stand for 10 minutes before slicing. Heat remaining sauce to serve with roast.

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