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Grilled Pork Roast with Pepper Jelly Glaze

1 c Apple juice
1 1/4 c Cider vinegar
1 3/4 c Hot pepper jelly
4 lb Pork loin roast; rolled and tied


Combine apple juice, 1 cup vinegar and 1 cup pepper jelly in a saucepan over medium heat. Stir together until jelly melts. Place pork in a large sealable bag and pour marinade over. Seal bag and marinate in refrigerator 12-24 hours. Prepare covered grill with banked coals. Remove pork from marinade. Reserve marinade. Place pork roast over drip pan and cover grill. Grill about 1-1/4 hours or until a meat thermometer reads 150 degrees F, basting occasionally with reserved marinade. Combine 1/4 cup vinegar and 3/4 cup pepper jelly in a bowl. Coat roast with jelly glaze for last 10 minutes of grilling. Continue to cook until a meat thermometer reads 160 degrees F. Let rest 10-15 minutes before slicing.




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