Grilled Rosemary Pork Roast Recipe

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Grilled Rosemary Pork Roast Recipe
Grilled Rosemary Pork Roast Recipe photo by Taste of Home
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Grilled Rosemary Pork Roast Recipe

Read Reviews
5 1 1
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When the family's coming or we're expecting guests for dinner, I often serve this flavorful grilled pork roast—and it's always a winner! Chopped apple and sweet honey complement the rosemary and garlic. —Christine Wilson Sellersville, Pennsylvania
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 1-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 1-1/4 hours

Ingredients

  • 3 medium tart apples, peeled and chopped
  • 1 cup unsweetened apple cider or juice
  • 3 green onions, chopped
  • 3 tablespoons honey
  • 1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed
  • 2 garlic cloves, minced
  • 1 boneless pork loin roast (3 pounds)

Directions

In a small saucepan, combine the apples, cider, onions, honey, rosemary and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool to room temperature. Place pork roast in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Transfer the remaining marinade to a bowl; cover and refrigerate.
Prepare grill for indirect heat. Drain pork and discard marinade. Place pork on greased grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-3/4 hours or until a thermometer reads 160°, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork. Yield: 8 servings.
Originally published as Grilled Rosemary Pork Roast in Taste of Home June/July 2001 , p31

Nutritional Facts

4-1/2 ounce-weight: 260 calories, 8g fat (3g saturated fat), 85mg cholesterol, 52mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 33g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 starch, 1 fat.

  • 3 medium tart apples, peeled and chopped
  • 1 cup unsweetened apple cider or juice
  • 3 green onions, chopped
  • 3 tablespoons honey
  • 1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed
  • 2 garlic cloves, minced
  • 1 boneless pork loin roast (3 pounds)
  1. In a small saucepan, combine the apples, cider, onions, honey, rosemary and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool to room temperature. Place pork roast in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Transfer the remaining marinade to a bowl; cover and refrigerate.
  2. Prepare grill for indirect heat. Drain pork and discard marinade. Place pork on greased grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-3/4 hours or until a thermometer reads 160°, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork. Yield: 8 servings.
Originally published as Grilled Rosemary Pork Roast in Taste of Home June/July 2001 , p31

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bjhanus User ID: 1999034 204344
Reviewed Oct. 27, 2012

"this is my "go to" recipe for pork loin... love it and it is always a big hit with guest."

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