SERVES: 6-8
INGREDIENTS:
1 C Beer or ginger ale
1/2 C Honey
1/2 C Dijon mustard
1/4 C Canola oil
2 TBSP Onion powder
1-1/2 tsp. Rosemary leaves – snipped into small pieces
1 tsp. Garlic powder
1 tsp. Salt
1/4 tsp. Fresh ground black pepper
1 – 3lb Rolled and tied boneless pork loin roast
DIRECTIONS:
Combine first 9 ingredients in a large ZipLoc bag and massage to blend ingredients. Pierce roast on all sides with a fork and place in bag. Massage to cover roast. Refrigerate for 4 hours, turning occasionally.
Remove roast and drain, reserving marinade. Grill over indirect heat for about 2 hours, basting occasionally. Cook to an internal temp of 160°. Remove and let ‘rest’ for 15-20 minutes before serving.
NOTE: use a few sprigs of rosemary bound with floss as a disposable basting brush
