Honey Grilled Pork
Yield
6 servingsPrep
15 minCook
1 hrsReady
14 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork loin
|
|
| 1 | can |
beer
stale |
|
| 6 | cloves |
garlic
minced |
|
| ½ | cup |
honey
|
|
| ½ | cup |
dijon mustard
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
olive oil
|
|
| 4 | tablespoons |
rosemary leaves
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork loin
|
|
| 1 | can |
beer
stale |
|
| 6 | cloves |
garlic
minced |
|
| 118 | ml |
honey
|
|
| 118 | ml |
dijon mustard
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
olive oil
|
|
| 6E+1 | ml |
rosemary leaves
fresh |
|
Directions
Place all ingredients (except pork) in a blender.
Blend.
Pierce pork on all sides, place in a zip-lock bag, add marinade.
Chill, turning frequently, about 12 hours. Grill 1½ hours, covered.
Start roast on high to brown for about 15 minutes.
Turn heat to low and baste frequently with marinade.
Remove from heat and allow to rest at least 10 minutes before slicing.
Throw additional whole sprigs of rosemary on the coals while cooking.
It smells wonderful.
*This can also be done in a conventional oven.
