A wonderful recipe, moderated, from a gourmet group dinner we attended.
2 cups root beer 2 cups beef stock
2 pound boneless pork loin 4 teaspoons Cajun seasoning
4 teaspoons olive oil
To make the glaze combine the root beer and the stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat.
Preheat the grill to medium high. Season the pork loin with the Cajun seasoning. Place on the grill and cook, turning occasionally and basting with the olive oil, until a meat thermometer reads 140 to 150 degrees. (If the pork is drying out too much, wrap it in foil and finish on the grill or in the oven).
To serve, slice the pork and drizzle with the glaze. Enjoy!