Ingredients
2/3 cup canola oil1/3 cup reduced-sodium soy sauce1/4 cup red wine vinegar2 tablespoons lemon juice2 tablespoons Worcestershire sauce2 garlic cloves, minced1 to 2 tablespoons ground mustard1 to 2 teaspoons pepper1 teaspoon salt1 boneless pork loin roast (2-1/2 to 3 pounds)
Preparation
In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat. Refrigerate overnight.
Prepare grill for indirect heat. Drain and discard marinade. Grill roast, covered, over indirect heat for 50-60 minutes or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.
