Ingredients

1 3-4 pound pork loin roast
Salt and pepper to taste
2 cups pineapple apricot preserves
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/4 cup brown sugar

Directions

Rub the loin with a little salt and pepper to taste. Place in a 12-inch Dutch oven. Using 9 briquettes on the bottom and 15 on the top, cook for 1-2 hours.

Meanwhile, combine pineapple apricot preserves, salt, cinnamon, nutmeg, cloves and brown sugar. Heat to boiling, stirring frequently. Reduce heat and simmer 2 minutes longer. Keep the sauce warm.

Continue to cook pork loin until meat thermometer reaches 160 degrees. Baste roast with sauce several times during the last 30 minutes of cooking. Serve the remaining sauce with slices of the pork loin. Garnish and serve with steamed vegetables of choice.