I barbecued last night's roast. A pork roast slathered with spicy butter chicken sauce. Fabulous.
We added some green beans,
with some Bearnaise sauce. The sauce is made from a package by McCormicks, but instead of mixing it with one cup of water per the directions, I use about 1 2/3 cups of half-and-half. The cooking of the sauce seems to thicken it substantially. The recipe calls for 1/2 cup of butter, melted (one whole friggn stick!) Next time I make that I may cut it back just a bit.
Here it is, altogether. Yes, the pork is slightly pink. We like it that way. The internal temperature was over 136 when I took it off the bbq, and I'm guessing it kept cooking its way up even higher after that. [Yes, it's fine to cook your pork to medium]
Fabulous both then and as leftovers!