When I was chosen to do a post sponsored by the Iowa Pork Producers Association, I will admit I was a little nervous. Unlike some of my Iowa blogger friends who were also chosen for this opportunity, I did not grow up in Iowa and I did not grow up eating a large abundance of pork. I grew up in the Chicago area, and ate mostly chicken and fish. Pork was something my family ate just a couple times a year.
Although I prepare pork for meals now that I am an “Iowan”, it’s usually a pulled pork or pork roast in the crock pot. I will admit, I was a little scared that I would mess up when trying out an actual Pork recipe. I have never personally grilled pork and I just assumed/scared that It would turn out dry.
BOY was I WRONG! ( and I promise, I am NOT saying this because this post is being sponsored by the Iowa Pork Production Association )
The Iowa Pork producers asked me to make a recipe on their website and blog about it. I chose to make the Grilled Pork Roast with a Pepper Jelly Glaze. I chose this recipe because I LOVE the taste of pepper jelly. Plus, I seem to enjoy anything that has cider vinegar.
To learn more about how the Pork Producers work, please visit www.porkcares.org.
The recipe I chose, called me to have the pork roast soak in the marinade for 12-24 hours. Whenever I marinate meat, I always cut slits in the meat before placing it in a marinade. This helps the meat stay tender and flavorful. – I am glad that I chose to do this but I don’t think this is the only reason this was the juiciest most flavorful pork I have ever had! ( I am now sold on pork.)
- 2 lbs of pork loin roast
- 1/2 cup apple juice
- 1/2 cup cider vinegar
- 1/2 cup hot pepper jelly
- Hot Pepper Glaze:
- 1/3 cup hot pepper jelly
- 2 tablespoons cider vinegar
- Place pork in large self-sealing plastic bag. Heat marinade ingredients together until jelly melts; pour over pork in bag. Seal bag, refrigerate 12-24 hours. Remove pork from marinade (discarding remaining marinade).
- Place pork roast on medium-hot grill over drip pan, close grill hood. Grill pork for about 40 minutes, until internal temperature on a thermometer reads 145 degrees F. Stir together glaze ingredients; coat roast with jelly glaze the last 10 minutes of cooking time.
- Remove roast from heat; let rest about 10 minutes before slicing to serve.
Grilling this pork roast took an hour to grill, so I chose to make this when my husband’s parents were over for lunch on Fathers Day. This did take time to prepare, but the recipe and prep work was easy to follow.
The photo above of the finished cut pork did not do it justice AT ALL!
I know the recipe says that it served 8…But we had 5 people and we polished this roast off no problem! ( YES. It turned out THAT good!)
Now for the giveaway!
The Iowa Pork Producers Association have been so kind to giveaway an awesome Iowa Pork Grill Pack to one of my readers!
The Prize Pack Includes
* $50 in Pork Coupons ( that can be used at most stores across the US)
* A three-piece grilling tool set
* A bottle of local Iowa BBQ Sauce
* A “Pork be Inspired” Grilling Apron ( like the one I have on in the photo above)
* A meat thermometer
This giveaway will be open until June 25th, and will be mailed out to one lucky winner in early July. Just enter below. Everyone has three chances to win!
This Iowa Pork Recipe GREATLY exceeded my expectations. I actually ended up using this same marinade on some Pork chops as well ( These Pork chops are in my freezer, waiting for another perfect grilling opportunity) This Iowa Pork made a great accompaniment to Freshly picked lettuce and local asparagus. I Heart Summer Grilling!
Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”