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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
1 cup unsalted butter
1/4 cup clover honey
6 cloves garlic, pressed
1/4 cup grated onion
1 cup flat beer
1 tbsp minced fresh parsley leaves
1 tsp coarsely ground black pepper
One 3-5 pound boneless pork loin, trimmed of excess fat (but not all of it)
Basting and Marinating Sauce:
Melt butter in medium saucepan over medium heat; add honey, garlic and onion. Cook until onion is soft. Add beer and bring to a boil stirring. Remove from heat and add parsley and pepper. Place pork in a zippered-top gallon size plastic bag along with sauce and seal. Shake to cover loin and marinate at least 2 hours in refrigerator.
Prepare a medium-hot fire. Remove pork from bag and pat dry. Transfer balance of marinade to sauce pan and bring to a boil over high heat. Let simmer for 5 minutes and then allow to cool. Place pork loin directly over coals, fat side up. Turn after 15-20 minutes and baste every time you turn loin. Cook until a thermometer inserted into center registers 145°. Cook until 155° to 165° if you like yours done more. Let rest for 10 minutes before slicing.
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GARLIC BUTTER-BASTED PORK LOIN
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Category: Pork I - Tenderloins and Roasts
Prep Time: Cook Time: Total Time:
1 cup unsalted butter
1/4 cup clover honey
6 cloves garlic, pressed
1/4 cup grated onion
1 cup flat beer
1 tbsp minced fresh parsley leaves
1 tsp coarsely ground black pepper
One 3-5 pound boneless pork loin, trimmed of excess fat (but not all of it)
Basting and Marinating Sauce:
Melt butter in medium saucepan over medium heat; add honey, garlic and onion. Cook until onion is soft. Add beer and bring to a boil stirring. Remove from heat and add parsley and pepper. Place pork in a zippered-top gallon size plastic bag along with sauce and seal. Shake to cover loin and marinate at least 2 hours in refrigerator.
Prepare a medium-hot fire. Remove pork from bag and pat dry. Transfer balance of marinade to sauce pan and bring to a boil over high heat. Let simmer for 5 minutes and then allow to cool. Place pork loin directly over coals, fat side up. Turn after 15-20 minutes and baste every time you turn loin. Cook until a thermometer inserted into center registers 145°. Cook until 155° to 165° if you like yours done more. Let rest for 10 minutes before slicing.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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