Pork Loin with Hot Cherry Peppers Recipe

3-1/2 pounds pork loin roast, boneless
1 head caramelized garlic
1/4 cup pork rub
2 tablespoons cider vinegar
1 cup chicken broth
1/2 cup steak sauce
12 hot cherry peppers
1/4 cup raisins

Rub pork loin with caramelized garlic and rub and refrigerate overnight.
Preheat grill. Place pork loin on the grill and lightly brown on all sides. Move to a lower temperature and cook for thirty minutes, turning every ten minutes on each side.

Preheat a medium sauce pan on the grill or side burner. Add vinegar, chicken broth, steak sauce, peppers, and raisins. Heat to a boil, then lower to a simmer. Place pork loin in pan, cover and cook slowly for one hour or until fully cooked. The internal temperature should be 160 degrees when checked with an instant read thermometer.

Remove meat from pan and allow to cool for 20 minutes. Slice and serve with sauce.