4 medium cooking apples, cored and chopped (4 C.)
1/4 C. water
2 cloves garlic, minced
1 tsp. grated gingerroot
1/4 C. honey
2 tsp. finely shredded orange peel
1/4 tsp. ground cinnamon
2 lb. boneless pork top loin roast
2 Tbsp. honey
2 tsp. orange juice
1. Trim fat from meat. Insert a meat thermometer near the center of roast. For glaze, stir together 2 Tbsp. honey and orange juice.
2. Arrange preheated coals around a drip pan in a covered grill. Test for medium-low heat above pan. Place roast on grill over drip pan. Cover and grill for 1 to 1-/14 hours or until cooked to desired doneness, brushing roast with glaze during the last 15 minutes of cooking. Remove roast from grill and cover with foil. Let stand for 10 minutes before slicing.
3. Meanwhile, for applesauce, in a medium saucepan combine apples, water, garlic and gingerroot. Cover and bring to boiling. Reduce heat. Cover and simmer about 10 minutes or until apples are tender. Stir in 1/4 C. honey, orange peel and cinnamon. Simmer, uncovered. for 5 minutes, stirring once or twice.
Nutrition: 220 calories; 8g fat; 3g sat fat; 22g carbs; 16g protein