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Grilled Rosemary Pork Roast

By: Christine Wilson

"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"

Rate/Review | Read Reviews (5)

Prep Time:
15 Min

Cook Time:
1 Hr 15 Min

Ready In:
1 Hr 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

3 medium tart apples, peeled and chopped
1 cup apple cider or apple juice
3 green onions, chopped
3 tablespoons honey
1 tablespoon minced fresh rosemary
2 garlic cloves, minced
1 (3 pound) boneless pork loin roast

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.
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 160 degrees F, 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.