Bourbon Barrel Aged Maple Syrup Glazed Pork Loin Roast
2 – 2 ½ lb center cut pork loin roast
1 tsp salt
1 tsp black pepper
1/2 cup Runamok Bourbon Barrel-Aged Maple Syrup
Season pork loin roast with salt and pepper and place in the refrigerator while setting up the grill.
Prepare your grill for a 2 – zone cook by placing charcoal or lighting burners on only one side of grill, aiming for an ambient temperature of about 250-275 degrees. Once grill temperature is dialed in, remove pork loin from the refrigerator and place on the cool zone away from heat, and cook, covered, for approximately 30 minutes, or until internal temp registers about 100 degrees.
Remove the lid and move pork roast to the hot zone of grill, flipping every so often to develop a seared crust. Cook over high heat until desired crust is formed or internal temp registers 130 degrees.
Move roast back to cool zone of grill, baste with Runamok Bourbon Barrel-Aged Maple Syrup and replace lid. Repeat basting every 3-4 minutes.
Cook roast covered until internal temp registers 140 degrees.
Allow roast to rest 5-10 minutes, carryover cooking will bring internal temp to 145 and juices will reconstitute into the meat. Slice and serve with your favorite sides. Serves 6-8.