1/2 cup plum preserves
2 tablespoons soy sauce
1 tablespoon snipped fresh sage -- or
1/2 teaspoon dried sage -- crushed
1 tablespoon lemon juice
1 tablespoon cooking oil
2 pounds boneless pork top loin roast -- (single loin)

For glaze, in a small saucepan combine plum preserves, soy sauce, sage, lemon juice, and cooking oil. Heat till preserves melt, stirring occasionally.

Trim fat from meat. Insert a meat thermometer near center of roast.

Indirect Grilling: Preheat gas grill. Adjust heat for indirect cooking. Place pork roast on a rack in a roasting pan on the grill rack over medium-low heat. Cover and grill for 1 to 1 1/4 hours or till meat thermometer registers 160 degrees F to 170 degrees F, brushing occasionally with glaze after 30 minutes. Slice to serve. Pass any remaining glaze.

Makes 8 servings.

* You can also use this easy, sage-scented glaze on pork chops.

Serving size (1/8 recipe)
According to the cookbook:
Per serving: 208 Cal, 16g Pro, 15g Carb, 9g Fat (3g sat fat), 51mg Chol, 298mg Sod, 232mg potassium, g Fib
Weight Watcher Points: 5