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

1. 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.
2. 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°F (165°C), about 35 minutes. Remove from grill. Cover and keep warm for 15 minutes. Reserve all juices.
3. 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, Be Inspired®.