Grilled Rosemary Pork Roast 3 medium tart apples, peeled and chopped 1 cup unsweetened apple cider or juice 3 green onions, chopped 2 tbsp honey 1 to 2 tbsp minced fresh rosemary or 1 to 2 tsp dried rosemary, crushed 2 garlic cloves, minced 1 boneless pork loin roast (3 lb)
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 degrees, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork. Yield: 8 servings Taste of Home June/July 2001 submitted by Christine Wilson, Sellersville, PA __._,_.___ _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
