Print Recipe

Honey and Herbs Grilled Pork



  • 1 cup beer or ginger ale
  • 1/2 cup honey
  • 1/2 cup Dijon mustard
  • 1/4 cup vegetable oil
  • 2 tablespoons onion powder
  • 1 1/2 teaspoons dried whole rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (3-pound) rolled and tied boneless pork loin roast


  1. Combine first 9 ingredients; stir well.
  2. Pierce roast on all sides with a fork; place in a large shallow dish. Pour marinade over pork; cover tightly. Refrigerate 4 hours, turning roast occasionally.
  3. Remove pork from marinade, reserving marinade. Insert meat thermometer into thickest part of roast, being careful not to touch fat.
  4. Grill roast, covered, over indirect heat 2 1/2 hours or until thermometer registers 160 degrees F, turning occasionally and basting with reserved marinade.

Yield: 10 servings

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