This marinated roasted pork loin is grilled indirectly so it slow roasts to perfection. Make sure you keep the temperature low enough to prevent the surface from burning before the center gets cooked. This dish is versatile and can be served as a simple family dinner, but is also impressive enough for guests.
- 1 3 to 5 pound/1.4 to 2.3 kg, rolled pork loin roast
- For Marinade:
- 6 ounces/180 mL of apple juice concentrate
- 1/2 cup/120 mL minced onion
- 1/2 cup/120 mL dry white wine
- 3 tablespoons/45 mL vegetable oil
- 2 tablespoons/30 mL soy sauce
- 1 clove garlic (minced)
- 1/2 teaspoon/2.5 mL salt
- 1/2 teaspoon/2.5 mL rosemary
- 1/2 teaspoon/2.5 mL black pepper
1. Combine apple juice, minced onion, white wine, vegetable oil, soy sauce, minced garlic, salt, rosemary and black pepper in a medium bowl. Mix well.
2. Cut off any straggling bits of fat or meat from roast. Pay dry with paper towels. Place roast into a resealable plastic bag and pour marinade over top. Gently move roast around inside bag until it is well coated. Release any excess air from bag, seal, and place into refrigerator for 2-4 hours.
3. Preheat grill for medium-high heat and prepare for indirect grilling. Place the roast on the non-burning area of the grill and close the lid. Depending on the size grill for 1 1/2 to 2 hours. The roast is done when the internal temperature reaches between 155 to 165 degrees F. (75 degrees C).
4. Remove pork roast from grill and set onto a large cutting board. Tent loosely with aluminum foil and let it rest for about 5-7 minutes. Remove strings and slice meat into 1/2 inch thick slices. Serve with your favorite side dishes. Use leftover pork in sandwiches, soups, salads, or stews.
|Nutritional Guidelines (per serving)|