Honey and Herbs Grilled Pork
1 cup beer or ginger ale
1/2 cup honey
1/2 cup Dijon mustard
1/4 cup vegetable oil
2 tablespoons onion powder
1 1/2 teaspoons dried whole rosemary
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1 rolled and tied boneless pork loin roast (3-pound)
Combine first 9 ingredients; stir well. Pierce roast on all sides
with a fork; place in a large shallow dish. Pour marinade over pork;
cover tightly. Refrigerate 4 hours, turning roast occasionally.
Remove pork from marinade, reserving marinade. Insert meat
thermometer into thickest part of roast, being careful not to touch
fat.
Grill roast, covered, over indirect heat 2 1/2
hours or until thermometer registers 160 degrees F, turning
occasionally and basting with reserved marinade.
Yields 10 servings. |