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
Featured In: 45 Recipes to Make with Apple Cider
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 saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. Place pork roast in a large resealable plastic bag; add half of the marinade. Cover and refrigerate overnight, turning occasionally. Transfer the remaining marinade to a bowl, cover and refrigerate.
- Drain and discard marinade. Grill roast, covered, over indirect medium-low heat for 1-1/2 to 2 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.
Originally published as Grilled Rosemary Pork Roast in Taste of Home June/July 2001, p31
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Reviewed Oct. 27, 2012
"this is my "go to" recipe for pork loin... love it and it is always a big hit with guest."