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
Recommended: 35 Impressive (and Affordable!) Dinner Party Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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)
- 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
Reviews forGrilled Rosemary Pork Roast
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 27, 2012
"this is my "go to" recipe for pork loin... love it and it is always a big hit with guest."