Grilled Pork Loin with Honey and Port
Courtesy of National Pork Board
Servings: 6
Prep Time: n/a
Cook Time: 40 Min.
Marinate: 2 Hr.
Prep Time: n/a
Cook Time: 40 Min.
Marinate: 2 Hr.
What you need:
* 1 1/2 lb. pork loin roast, boneless
* 2 Tbsp. olive oil
* 1 Tbsp. kosher salt
* 1 1/2 c. tawny port
* 1 c. orange juice
* 1/4 c. honey
* 2 Tbsp. cider vinegar
* 1/4 c. green onions, minced
* 1 c. dried apricots
* 1 tsp. dried rosemary
* 2 Tbsp. olive oil
* 1 Tbsp. kosher salt
* 1 1/2 c. tawny port
* 1 c. orange juice
* 1/4 c. honey
* 2 Tbsp. cider vinegar
* 1/4 c. green onions, minced
* 1 c. dried apricots
* 1 tsp. dried rosemary
What to do:
1. Rub pork loin with olive oil and kosher salt. Place in bowl. Combine remaining ingredients in saucepan. Heat to a boil, reduce heat and simmer 5 minutes. Reserve half marinade and set aside. Pour remaining hot marinade over pork; cover and chill for several hours. Remove pork from marinade, discarding used marinade.
2. Prepare banked, medium-hot fire on covered kettle-style grill. Sear all sides of pork roast. Move roast over indirect heat. Cover grill; cook pork about 30-35 minutes (20 minutes per pound), until internal temperature on a thermometer reads 145°F. Remove roast from heat; let rest about 10 minutes. Reserve all juices.
3. Heat reserved marinade to a boil, simmer for 5 minutes; add pork juices and simmer a few minutes more. Slice pork loin to serve; arrange on plates. Pour warm sauce over slices.
* Nutritional information is based on using 75% of marinade.
* Port, a sweet fortified wine is usually served after a meal. This recipe uses the sweetness of the port and combines with the natural sweetness of honey for this grilled roast. Serve with Skewered French Potato Salad, Asparagus Vinaigrette, and for a different finish to dinner try Grilled Pineapple with Molasses-Lime Butter.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. Prepare banked, medium-hot fire on covered kettle-style grill. Sear all sides of pork roast. Move roast over indirect heat. Cover grill; cook pork about 30-35 minutes (20 minutes per pound), until internal temperature on a thermometer reads 145°F. Remove roast from heat; let rest about 10 minutes. Reserve all juices.
3. Heat reserved marinade to a boil, simmer for 5 minutes; add pork juices and simmer a few minutes more. Slice pork loin to serve; arrange on plates. Pour warm sauce over slices.
* Nutritional information is based on using 75% of marinade.
* Port, a sweet fortified wine is usually served after a meal. This recipe uses the sweetness of the port and combines with the natural sweetness of honey for this grilled roast. Serve with Skewered French Potato Salad, Asparagus Vinaigrette, and for a different finish to dinner try Grilled Pineapple with Molasses-Lime Butter.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com