Grandma Ruth'S Grilled Pork Loin

• 1 (3- to 4-pound) boneless pork loin roast
• 1 (8-ounce) bottle Italian salad dressing
• 1 cup dry white wine
• 3 garlic cloves, minced
• 10 black peppercorns

1. Pierce roast at 1-inch intervals with fork; set aside. (Piercing allows marinade to penetrate the meat better.)
2. Combine salad dressing and remaining ingredients in a large heavy-duty zip-top plastic bag. Reserve 1/2 cup mixture in refrigerator for basting during grilling. Add roast to remaining mixture in bag; seal bag, and chill 8 hours, turning bag over occasionally.
3. Remove roast from marinade, discarding marinade.
4. Coat a grill rack with cooking spray, and place over medium-hot coals (350u0b0 to 400u0b0); place roast on rack. Cook, covered with grill lid, 35 minutes or until meat thermometer inserted into thickest portion reaches 160u0b0, turning and basting with reserved 1/2 cup dressing mixture after 20 minutes.

pork loin roast, italian salad dressing, white wine, garlic, black

Taken from www.myrecipes.com/recipe/grandma-ruths-grilled-pork-loin (may not work)