Port, a sweet fortified wine is usually
served after a meal. This recipe uses the sweetness of the port
and combines with the natural sweetness of honey for this grilled
roast.
Grilled Pork
Loin Honey and Port
- 1 1/2 pounds boneless
pork loin
2 tablespoons olive oil
1 tablespoon kosher salt
1 1/2 cups tawny port
1 cup orange juice
1/4 cup honey
2 tablespoons cider vinegar
1/4 cup minced green onions
1 cup dried apricots
1 teaspoon dried rosemary
- Rub pork loin with olive
oil and kosher salt. Place in bowl. Combine remaining ingredients
in saucepan. Heat to a boil, reduce heat and simmer 5 minutes.
Reserve half marinade and set aside. Pour remaining hot marinade
over pork; cover and chill for several hours. Remove pork from
marinade, discarding used marinade.
- Prepare banked, medium-hot
fire on covered kettle-style grill. Sear all sides of pork roast.
Move roast over indirect heat Cover grill; cook pork to an internal
temperature of 150 degrees F., about 35 minutes. Remove from
grill. Cover and keep warm for 15 minutes. Reserve all juices.
- Heat reserved marinade
to a boil, simmer for 5 minutes; add pork juices and simmer a
few minutes more. Slice pork loin to serve; arrange on plates.
Pour warm sauce over slices.
Serves 6.
Nutrition Facts:
Calories 358 calories
Protein 27 grams
Fat 11 grams
Sodium 777 milligrams
Cholesterol 66 milligrams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
