Grilled Rosemary Pork Roast |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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When the family's coming or we're expecting guests for dinner, I often serve this flavorful grilled pork roastand it's always a winner! Chopped apple and sweet honey complement the rosemary and garlic. Christine Wilson Sellersville, Pennsylvania Ingredients:
3 medium tart apples, peeled and chopped |
1 cup unsweetened apple cider or juice |
3 green onions, chopped |
3 tablespoons honey |
1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed |
2 garlic cloves, minced |
1 boneless pork loin roast (3 pounds) |
Directions:
1. In a small saucepan, combine the apple, cider, onions, honey, rosemary and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool to room temperature. Place pork roast in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Transfer the remaining marinade to a bowl; cover and refrigerate.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/4 to 1-3/4 hours or until a meat thermometer reads 160°, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork. Yield: 8 servings.
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