Grilled Pork Loin with Honey and Port
Port, a sweet fortified wine is usually served after a meal. This recipe uses a tawny port wine and combines it with the natural sweetness of honey to marinate the roast.
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°F (165°C), 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.
Makes 4 servings.
Nutritional Information Per Serving (1/86 of recipe): Calories 358 calories Protein 27 grams Fat 11 grams Sodium 777 milligrams Cholesterol 66 milligrams.
Recipe and photograph provided courtesy of National Pork Board.