Chili-Apricot Pork Loin Roast


Chili-Apricot Pork Roast

Chili-Apricot Pork Loin Roast

This loin roast is marinated in beer, cooked on the grill using a rotisserie, and basted with a delicious chili-apricot glaze. Simply perfect for any occasion. Try serving with grilled new potatoes or an assortment of vegetables.
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Main Dish
Cuisine American BBQ
Servings 6 People


  • 2 pounds pork loin roast
  • 1 bottle ale
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 1 bottle mild chili sauce
  • 1 cup apricot preserves
  • 1/4 cup honey
  • 1/2 cup applesauce
  • 2 teaspoon Worcestershire sauce
  • 1/2 teaspoon black pepper


  • 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. Let sit for 10 minutes. 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 degrees F. (74 degrees C).
  • Once roast has cooked through, remove from heat, place on a platter, and tent with aluminum foil. Allow roast to rest for 10 minutes before carving. While roast is resting, bring remaining glaze to a high simmer, reduce heat and simmer on low for 2 minutes. Remove from heat.
  • To serve: slice roast into 1/2 inch thick rounds and drizzle with remaining glaze.


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