Marinated Pork Loin

• 2 tblsp garlic powder
• 2 tblsp salt
• 2 tblsp pepper
• 1 1/2 quarts white vinegar
• 1 (28-oz) can tomato paste
• 1 large lemon, halved
• 1 (2- to 2 1/2-lb) boneless pork loin roast

Directions:

Combine first 5 ingredients. Squeeze lemon juice into marinade; add lemon halves. Divide mixture in half; set aside.

Place roast in a shallow dish or heavy-duty zip-top plastic bag; pour half of marinade over roast. Cover or seal, and chill 2 hours.

Prepare a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, light only one side.) Place food rack on grill. Remove roast from marinade, discarding marinade. Arrange roast over unlit side. Grill, covered with grill lid, 10 mins.

Arrange roast over lit side. Grill, covered with grill lid, over medium-high heat (350°F to 400°F) 40 mins or until meat thermometer inserted into thickest portion registers 160°F, turning occasionally and basting with 1 c reserved marinade the last 10 mins.

Serve with Morton's Special Sauce.

Yield: 6 servings.

Morton's Special Sauce:

• remaining marinade (about 2 c)
• 1/4 c firmly packed brown sugar
• 3 tblsp molasses

Stir together all ingredients in a saucepan; cook over low heat 30 mins or until thoroughly heated.

Yield: 3 c.