4 lb Pork loin roast

      3 tb Butter

    1/2 c  Lightly packed brown sugar

      1 cn Frozen orange juice (6 oz)

    1/2 c  Water

      2 tb Cornstarch

      1 c  Green grapes, seed/halved

  1. Score fat on pork roast at 1-inch intervals. Place roast fat side up, on

  grill directly over drip pan prepared from 3 thickness of heavy duty
  aluminum foil. Insert meat therometer through fat into very center of the
  meat. Place cover on kettle-type grill, adjust dampers, cook at low heat
  (approximately 350 degree) until meat thermometer register 170 degrees
  (allow 20 to 30 minutes per pound). Use a few mequite chips to add this
  pungent aroma to the meat.* 2. For sauce, heat butter in a 1-quart
  saucepan. Stir in brown sugar. Add orange concentrate and stir until
  smooth. Remove 1/4 cup sauce and baste roast during last 20 minutes of
  cooking time. 3. To complete sauce, stir water into cornstarch. Add
  gradually to remaining orange juice mixture. Cook, stirring constantly
  until thickened. Cook 8 minutes. Add grapes. Serve hot, with pork. *This
  recipe may be prepared in the oven. Use a 13 x 9 x 2 baking dish.