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Honey-Pineapple Pork Roast



  • 1 (3 to 3 1/2 pound) well-marbled pork loin roast
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup white wine vinegar
  • 1 cup finely chopped fresh pineapple
  • 2 garlic cloves, minced
  • 2 tablespoons grated fresh ginger


  1. Score loin in 1-inch diamonds with a sharp knife (only 1/4 inch deep).
  2. Combine remaining ingredients and marinate pork roast in a plastic bag at least 2 hours to overnight in refrigerator.
  3. Remove pork from marinade; heat remaining marinade in a saucepan to a boil and reserve for basting.
  4. Grill pork over indirect, medium-low fire, or roast at 350 degrees F, to an internal temperature of 145-150 degrees F (about 1 1/2 to 2 hours or 18 minutes per pound). Baste meat with marinade during last 5 to 10 minutes of cooking.
  5. Remove, cover with foil and a kitchen towel and rest 10 minutes before carving. The meat should show a slight blush tone and the juices run clear.

Serves 6.

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