Ready in 45 minutes
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.
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.
Republished with Permission, National Pork Council
bryanstubbs 5y agoEveryone at dinner loved it.
vpitman1 5y agoThis 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.
tyson 10y agoRepublished with Permission, National Pork Council [I posted this recipe.]