Shelly's Recipe

HONEY AND HERB GRILLED PORK

Category: Pork I - Tenderloins and Roasts

1 boneless pork loin roast (3 pounds)
1/2 cup honey
1/2 cup Dijon mustard
1/4 cup vegetable oil
1 cup beer or ginger ale
2 tablespoons onion powder
1 1/2 tablespoons fresh rosemary, chopped, or 1 1/2 teaspoons dried rosemary leaves, crushed
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

Place pork in heavy plastic bag. In small bowl, combine honey, mustard and vegetable oil with whisk or fork. Gradually whisk in beer. Stir in onion powder, rosemary, salt, garlic powder and pepper. Pour over pork. Seal bag and marinate in refrigerator 1 hour.

Meanwhile, prepare grill for indirect grilling. Place drip pan in center of grill and add 1 inch of water. When coals have cooled to about 350 degrees, remove pork from bag, reserving marinade.

Place pork over drip pan and grill, covered, (or roast, uncovered, in 350-degree oven) about 1 1/2 hours, or 30 minutes per pound, until internal temperature of roast reaches 160 degrees.

Place reserved marinade in small saucepan and bring to a boil over medium heat. Cook 5 minutes. Slice roast and serve with sauce. Makes about 8 servings