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"
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Ingredients

1 h 30 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  1. 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.
  2. Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from pork. Grill roast, covered, over indirect medium heat for 1-1/4 to 1-3/4 hours or until a meat thermometer reads 145 degrees F (63 degrees C), turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork.

Footnotes

  • Nutritional Analysis: 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.

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Reviews

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I thought this was outstanding! Very moist and tender. I love the apples! I will absolutely make this again!

This is recipe is okay. Nothing spectacular. I don't think the rosemary was all that great with the apples. I also think the apples would have been much better cooked inside the pork roast.

Fixed this exactly as the recipe stated. My son and his family loved the pork roast, they said it was a do over. Will definitely fix again. Thanks for the recipe.

Fantastic Fall Dinner! I served this with mashed potatoes, german red cabbage and homemade appleasuce! It was a huge hit....and helped me use some of the apples we picked at the orchard!

Yummy! I seared outside all sides over direct coals. Also only cooked to 150 degrees over indirect heat. Stayed very moist

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