Chili-Apricot Pork Loin Roast

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.