This loin roast is marinated in beer, cooked on the grill using a rotisserie, and basted with a delicious chili-apricot glaze.  Perfect for any occasion.

Ingredients

• 2 pounds/900 g pork loin roast
• 1 bottle ale
• 2 cloves garlic, minced
• 1 1/2 teaspoons/7.5 mL salt
• For glaze:
• 1 bottle chili sauce
• 1 cup/240 mL apricot preserves
• 1/4 cup/60 mL honey
• 1/2 cup/120 mL unsweetened applesauce
• 2 teaspoon/10 mL Worcestershire sauce
• 1/2 teaspoon/2.5 mL black pepper

• Prep Time: 12 minutes
• Cook Time: 90 minutes

• Total Time: 102 minutes
• Yield: 6 servings

Preparation

To prepare glaze, simply add all ingredients to a medium saucepan.  Bring to a bubble, stirring often, making sure all ingredients are melted through and well incorporated.  Reduce heat to low and allow glaze to simmer for 5-7 minutes.  Keep an eye on it to make it it does burn.  Remove from heat and cool before using.

For marinade:  Add 1/2 cup of cooled glaze to 1 bottle or can of beer.  Add minced garlic and salt.

  Place pork loin roast in a large resealable plastic bag and pour marinade over top.  Seal bag, and place into refrigerator for 2-3 hours.

Preheat grill for high heat. Remove pork from bag and discard marinade.  Assemble roast onto rotisserie unit, close lid, and cook roast for 10-12 minutes on high.  Reduce heat to medium and continue cooking for additional 35-40 minutes.  At this point you will start the glazing process.  Apply glaze to meat liberally, every 5-7 minutes, until roast has reached an internal temperature of 165.  Once roast has cooked, remove from heat, place on a platter, tent with aluminum foil, and allow roast to rest for 10 minutes before carving.  While roast is resting, bring remaining glaze to a boil, reduce heat and simmer for 5 minutes.

To serve: slice roast into 1/2 inch thick rounds and drizzle with remaining glaze.