Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      pounds        bone-in pork loin roast
   1      tablespoon    dry mustard
                        Salt
                        Freshly ground pepper
   3      ounces        frozen orange juice concentrate -- thawed (1/2 can)
     1/2  cup           honey
   2      tablespoons   steak sauce
   1                    orange -- sliced (optional)

Preparation:

Rub dry mustard into roast and sprinkle with salt and freshly ground pepper. Make a drip pan of aluminum foil about 1 1/2 inches deep and extending about 3 inches on each side of roast; place under roast. Insert meat thermometer into thickest part of roast. Place on grill about 6 inches above low coals. Close hood of grill. Cook for 1 to 1 1/2 hours or until meat thermometer registers 150F. Combine orange juice concentrate, honey and steak sauce in a small saucepan. Heat until bubbly, and brush on roast. Grill an additional 20 minutes or until meat thermometer registers 160F, basting often with sauce. Let roast stand for 10-15 minutes before carving to allow juices to set. Garnish with orange slices, if desired.