Grilled Herb and Honey Pork Loin

Herb and honey grilled pork loin

The Spruce Eats / Maxwell Cozzi

Prep: 12 mins
Cook: 90 mins
Total: 102 mins
Servings: 6 servings
Nutrition Facts (per serving)
643 Calories
30g Fat
28g Carbs
61g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 643
% Daily Value*
Total Fat 30g 38%
Saturated Fat 8g 39%
Cholesterol 181mg 60%
Sodium 994mg 43%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 3%
Total Sugars 24g
Protein 61g
Vitamin C 1mg 7%
Calcium 40mg 3%
Iron 2mg 11%
Potassium 871mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pork loin roast is marinated in beer and honey, making it tender and flavorful. Your family and guests will enjoy the simple flavors that bring out the natural deliciousness of the pork.

For this recipe, use the less-expensive pork loin roast instead of pork tenderloin. An advantage of pork loin roast is that it has more fat and will stay juicy when grilled. These are two different cuts. A boneless pork loin roast comes from the back of the pig above the rib cage. You will usually buy it already tied up so it is a circular bundle. The pork tenderloin is much narrower and it comes from the muscle that runs underneath the backbone of the pig.

If you haven't used your grill's rotisserie recently, be sure to read the instructions so you are ready to spear and secure the roast. If you've lost the instruction manual, the good news is that you can usually do an online search and find it.

You can use this recipe if you don't have a rotisserie for your grill. Simply rotate the pork roast every 20 minutes when you baste it.


  • 2 1/2 to 3 pounds pork loin roast

  • 1 (12-ounce) can beer

  • 1/2 cup honey

  • 1/3 cup Dijon mustard

  • 1/4 cup chopped onion

  • 1/4 cup olive oil

  • 3 cloves garlic, minced

  • 2 teaspoons dried rosemary

  • 1 1/2 teaspoons salt

  • 1/2 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make herb and honey grilled pork loin

    The Spruce Eats / Maxwell Cozzi

  2. Place the pork roast in a large zip-top plastic bag.

    Pork loin roast in a zip top bag

    The Spruce Eats / Maxwell Cozzi

  3. Combine the remaining ingredients (beer, honey, Dijon mustard, chopped onion, olive oil, minced garlic, rosemary, salt, black pepper) and pour this marinade over the pork. Seal the bag and allow it to marinate in the refrigerator for 1 to 2 hours.

    Pork loin roast in a zip top bag with marinade

    The Spruce Eats / Maxwell Cozzi

  4. Preheat grill to medium heat. Remove the pork roast from the bag and place it on a rotisserie over a drip pan. Reserve the marinade.

    A pork loin roast on a rotisserie attachment

    The Spruce Eats / Maxwell Cozzi

  5. Bring the marinade to a boil in a saucepan and then simmer 5 to 7 minutes. Remove the sauce from the heat.

    A pan of cooked marinade

    The Spruce Eats / Maxwell Cozzi

  6. Baste the roast with the sauce every 20 minutes. The roast should cook for 1 1/2 hours or so and will reach an internal temperature of 160 F when it is cooked through.

    A pork loin roast on a rotisserie being brushed with marinade

    The Spruce Eats / Maxwell Cozzi

  7. Remove the roast from the heat once cooked and let sit for at least 5 minutes before carving.

    A cooked pork loin roast resting on a plate

    The Spruce Eats / Maxwell Cozzi

  8. Carve pork roast crosswise into 1/2-inch slices to serve.

    A plate of sliced pork loin roast

    The Spruce Eats / Maxwell Cozzi

Enjoy the pork loin roast with grilled vegetable skewers and your favorite side dishes.

Note that you need to boil and simmer the marinade before you use it as a basting sauce. This will kill bacteria from the raw meat. When basting, take a small amount of the sauce to the grill while keeping the rest separate until needed. This prevents contaminating the sauce again from contact with meat that is not yet fully cooked.