Honey-and-Herb Grilled Pork Roast Recipe

Honey-and-Herb Grilled Pork Roast Recipe
Honey-and-Herb Grilled Pork Roast Recipe photo by Taste of Home
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Honey-and-Herb Grilled Pork Roast Recipe

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I learned to cook from my grandmother and fondly recall canning fruits and vegetables with her each summer. Her memory lives on whenever I make satisfying meals such as this.
Recommended: Fresh Basil Recipes
MAKES:
8-10 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 1-1/2 hours + standing
MAKES:
8-10 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 1-1/2 hours + standing

Ingredients

  • 3/4 cup ginger ale
  • 1/3 cup Dijon mustard
  • 1/3 cup honey
  • 2 tablespoons canola oil
  • 2 tablespoons chopped onion
  • 3/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 boneless pork loin roast (2-1/2 to 3 pounds)

Directions

In a large resealable plastic bag, combine the first nine ingredients; add pork roast. Seal bag and turn to coat. Refrigerate overnight, turning occasionally.
Drain and discard marinade. Place the roast in a disposable foil pan. Prepare grill for indirect heat.
Grill pork , covered, over indirect medium-low heat for 1-1/2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 8-10 servings.
Originally published as Honey-and-Herb Grilled Pork Roast in Country Pork 1996, p109

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  • 3/4 cup ginger ale
  • 1/3 cup Dijon mustard
  • 1/3 cup honey
  • 2 tablespoons canola oil
  • 2 tablespoons chopped onion
  • 3/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 boneless pork loin roast (2-1/2 to 3 pounds)
  1. In a large resealable plastic bag, combine the first nine ingredients; add pork roast. Seal bag and turn to coat. Refrigerate overnight, turning occasionally.
  2. Drain and discard marinade. Place the roast in a disposable foil pan. Prepare grill for indirect heat.
  3. Grill pork , covered, over indirect medium-low heat for 1-1/2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 8-10 servings.
Originally published as Honey-and-Herb Grilled Pork Roast in Country Pork 1996, p109

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