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Pork Loin Roast with Hot Cherry Peppers

1 (3 1/2 pound) boneless pork loin roast
1 head caramelized garlic (see recipe)
1/4 cup pork spice blend (see recipe)
2 tablespoons cider vinegar
1 cup chicken broth
1/2 cup steak sauce
12 hot cherry or vinegar peppers, optional (or substitute sweet peppers)
1/4 cup raisins

Rub the pork loin with the caramelized garlic and the pork spice blend and refrigerate overnight. When you're ready to cook, preheat the grill to medium. Place the pork loin on the grill and lightly brown on all sides, about 10 minutes.

Lower the temperature and cook the meat for 30 minutes, turning every 10 minutes.

Preheat a medium ovenproof saucepan, large enough to hold the meat, over medium heat. Add the vinegar, chicken broth, steak sauce, hot cherry peppers and raisins.

Heat to a boil, then lower the temperature to a simmer. Place the pork loin into the pan, cover the grill and cook, over low heat, for about 1 hour or until fully cooked (an internal temperature of 160 degrees.)

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