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5* Grilled Rosemary Pork Roast




Source of Recipe


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5* Grilled Rosemary Pork Roast Recipe

Tasteofhome.com – e-mail
Taste of Home June/July 2001
Reviews rated this recipe 5 Stars!
Exchanges
Yield: 8 servings.
Prep: 15 min. + marinating Grill: 1-1/4 hours

When the family's coming or we're expecting guests for dinner, I often serve this flavorful grilled pork roast—and it's always a winner! Chopped apple and sweet honey complement the rosemary and garlic. —Christine Wilson Sellersville, Pennsylvania

Ingredients:
• 3 medium tart apples, peeled and chopped
• 1 cup unsweetened apple cider or juice
• 3 green onions, chopped
• 3 tablespoons honey
• 1 to 2 tablespoons minced fresh rosemary OR 1 to 2 teaspoons dried rosemary, crushed
• 2 garlic cloves, minced
• 1 boneless pork loin roast (3 pounds)

Directions:
1. In a small saucepan, combine the apples, cider, onions, honey, rosemary and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool to room temperature.

Place pork roast in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Transfer the remaining marinade to a bowl; cover and refrigerate.
Prepare grill for indirect heat.

Drain pork and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

Grill pork, covered, over indirect medium heat for 1-1/4 to 1-3/4 hours or until a thermometer reads 160°, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork.

One serving equals 312 calories, 9 g fat (3 g saturated fat), 94 mg cholesterol, 79 mg sodium, 19 g carbohydrate, 2 g fiber, 37 g protein. ++++ Diabetic Exchanges: 3-1/2 lean meat, 1 starch, 1 fat.