Don't use diet soft drink—the pork won't brown, and the aftertaste will be unpleasant. Tie the roast with kitchen string to create a shape that will cook evenly, look great, and be easy to slice.
This recipe goes with Grilled Pork Loin Roast
Southern Living JUNE 2008
1. Whisk together lemon-lime soft drink and remaining ingredients until thoroughly blended. Use immediately.
Grilled Pork Loin Roast: Place Soda Pop-and-Soy Marinade in a shallow dish or large zip-top plastic freezer bag. Pierce 1 (2 1/2-lb.) pork loin roast several times with a knife; add roast to marinade, and turn to coat. Cover or seal, and chill 4 to 6 hours, turning occasionally. Light one side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Remove roast from marinade, discarding marinade. Pat roast dry, and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Tie with kitchen string, securing at 2-inch intervals. Place roast over lit side of grill, and grill, covered with grill lid, 5 minutes on each side or until browned. Transfer roast to unlit side, and grill, covered with grill lid, 1 hour or until a meat thermometer inserted into thickest portion registers 150°. Remove from grill, and let stand 10 minutes before slicing. Garnish with fresh flat-leaf parsley sprigs, if desired. Makes 6 to 8 servings; Prep: 20 min.; Chill: 6 hr.; Grill: 1 hr., 10 min.; Stand: 10 min.
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