Rub roast with oil. Combine mustard, garlic powder and ginger; rub over
roast. Place in a large resealable plastic bag or shallow glass
container; seal bag or cover container. Refrigerate overnight. Grill
roast, covered, over indirect heat for 60 minutes. Combine the
horseradish mustard and preserves. Continue grilling for 15-30 minutes,
basting twice with sauce, or until a meat thermometer reads 160-170 .
Let stand for 10 minutes before slicing. Heat remaining sauce to serve
with roast.
