[Southern Belle 2067]

Barbecued Pork Loin

8 lb. pork loin
Salt and pepper
Barbecue Sauce:
1/2 cup medium chopped onion
1 clove garlic, minced
2 Tbsp. oil
1 cup catsup
1/2 cup water
1/4 cup firmly packed brown sugar
1 tsp. salt
1/4 tsp. crushed thyme leaf
3 Tbsp. Worcestershire sauce
2 tsp. prepared mustard
1 lemon, thinly sliced
Dash Tabasco pepper sauce

Sprinkle meat with salt and pepper. Prepare barbecue sauce by sautéing onion and garlic in oil in fry pan until tender. Add remaining ingredients. Bring to a boil and simmer for 5 minutes. Run spit through center of meat making sure it is evenly balanced. Secure to rotisserie with heavy cord. Insert meat thermometer to tip is in center of roast but not resting in fat, bone or on rod. Arrange coals for roasting the meat, grill over hot coals for 2 hours until meat thermometer reaches 140 degrees. Continue grilling brushing with barbecue sauce every 20 minutes until roast reaches 170 internal temperature, about 1-1/2 to 2 hours longer.

Yield 12 to 16 servings