|Nutritional Guidelines (per serving)|
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 port 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.
Place the pork roast in a large zip-top plastic bag.
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.
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.
In a saucepan, bring the marinade to a boil and then simmer 5 to 7 minutes. Remove the sauce from the heat. 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.
Once cooked, remove the roast from the heat and let sit for at least 5 minutes before carving.
Carve your pork roast crosswise into 1/2-inch slices to serve.
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.