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Grilled Rosemary Pork Roast

 Grilled Rosemary Pork Roast
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
8 ServingsPrep: 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 apple, 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.
  • Drain and discard marinade. Using long-handled tongs, moisten a paper
  • towel with cooking oil and lightly coat the grill rack. Prepare
  • grill for indirect heat, using a drip pan. Place pork over drip pan
  • and grill, covered, over indirect medium heat for 1-1/4 to 1-3/4
  • hours or until a meat thermometer reads 160°, turning
  • occasionally. Let stand for 10 minutes before slicing. Heat reserved
  • marinade; serve with pork. Yield: 8 servings.

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Grilled Rosemary Pork Roast (continued)

Nutritional Facts: One serving equals 312 calories, 9 g fat (3 g saturated fat), 94 mg cholesterol, 79 mg sodium, 19 g carbohydrate, 2 g fiber, 37 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1 starch, 1 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer