Pork Loin Brew and Barbecue

3 pounds boneless pork loin
1/3 cup prepared mustard
1 12-ounce can beer
1/4 cup cooking oil
1/2 cup dark corn syrup
1 tablespoon chili powder
1/2 cup finely chopped onion
2 cloves garlic, minced

Place pork loin in a large shallow glass or enamel dish. In a medium bowl, stir together remaining ingredients; pour over pork. Cover and refrigerate over night, turning occasionally.

Remove pork from marinade.  Place over drip pan on grill; grill, covered, with banked charcoal or on gas grill. Baste frequently with marinade. Remove from grill when meat thermometer reads 155F, about 1 hour.  Let rest 10 minutes before slicing thinly to serve.

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Charlie Dunn
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