Grilled Herb and Honey Pork Loin
This grilled pork loin roast is marinated in beer and honey, making it tender and flavorful. Use less-expensive pork loin rather than tenderloin.
- Serves: 6 persons
- 2 ½to 3 pounds pork loin roast
- 1(12-ounce) can beer
- ½cup honey
- ⅓cup Dijon mustard
- ¼cup onion, chopped
- ¼cup olive oil
- 3cloves garlic, minced
- 2teaspoons dried rosemary
- 1 ½teaspoons salt
- ½teaspoon freshly ground black pepper
Step 1Gather the ingredients.
Step 2Place the pork roast in a large zip-top plastic bag.
Step 3Combine the remaining ingredients (beer, honey, Dijon mustard, chopped onion, olive oil, minced garlic, rosemary, salt, black pepper) and pour this marinade over the pork. Seal the bag and allow it to marinate in the refrigerator for 1 to 2 hours.
Step 4Preheat grill to medium heat. Remove the pork roast from the bag and place it on a rotisserie over a drip pan. Reserve the marinade.
Step 5Bring the marinade to a boil in a saucepan and then simmer 5 to 7 minutes. Remove the sauce from the heat.
Step 6Baste the roast with the sauce every 20 minutes. The roast should cook for 1 1/2 hours or so and will reach an internal temperature of 160 F when it is cooked through.
Step 7Remove the roast from the heat once cooked and let sit for at least 5 minutes before carving.
Step 8Carve pork roast crosswise into 1/2-inch slices to serve. Enjoy the pork loin roast with grilled vegetable skewers and your favorite side dishes. Note that you need to boil and simmer the marinade before you use it as a basting sauce. This will kill bacteria from the raw meat. When basting, take a small amount of the sauce to the grill while keeping the rest separate until needed. This prevents contaminating the sauce again from contact with meat that is not yet fully cooked.