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Grilled Pork Loin with Honey and Port

Recipes »  Main Dish  »  Meat - Steaks and Chops

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.

Yield: 6 Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Pork

(4, 3) 67% would make again (reviews)

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Verified by stevemur

Servings          
Original recipe makes 6
1 1/2 poundsboneless pork loin
2 tablespoonsolive oil
1 tablespoonKosher salt
1 1/2 cupstawny port
1 cupOrange juice
1/4 cupHoney
2 tablespoonsCider vinegar
1/4 cupgreen onions; minced
1 cupdried apricots
1 teaspoonDried Rosemary

Grilled Pork Loin with Honey and Port Preparation

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.

Notes

Republished with Permission, National Pork Council

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    • Calories Per Serving: 424
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    Grilled Pork Loin with Honey and Port Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    Everyone at dinner loved it.
    2 years, 10 months, 2 days, 15 hours, 36 minutes ago
    This recipe does two things which are not recommended: putting hot marinade on cold meat, then chilling again (which gives bacteria and other microorganisms plenty of time to grow) and boiling marinade to make a sauce (which can lead to cross-contamination on handles, utensils, etc.). If you decide to make this, I would STRONGLY suggest you make the marinade, then chill it, then set some aside for your sauce, adding the rest to the pork to marinate.
    2 years, 10 months, 3 weeks, 5 days, 14 hours, 49 minutes ago
    Republished with Permission, National Pork Council
    [I posted this recipe.]
    7 years, 9 months, 3 weeks, 5 days, 54 minutes ago

    Tags

    1. Summer
    2. Spring
    3. Grill
    4. Main Dish
    5. American
    6. Pork
    7. Dinner
    8. Sweet
    9. Salty

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