Grilled Pork Loin with Honey and Port

Grilled Pork Loin with Honey and Port

Ready in 45 minutes
3 review(s) averaging 4. 67% would make again

Top-ranked recipe named "Grilled Pork Loin with Honey and Port"

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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.


Ingredients

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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 green onions; minced
1 cup dried apricots
1 teaspoon Dried Rosemary

Original recipe makes 6

Servings  

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

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 424 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Everyone at dinner loved it.
bryanstubbs 4 years 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.
vpitman1 4 years ago
Republished with Permission, National Pork Council [I posted this recipe.]
tyson 9 years ago
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