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
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 6|
|Calories from Fat: 141 (33%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 71.4mg||22 %|
|Sodium 647.1mg||22 %|
|Potassium 810.8mg||21 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 30.3g|
|Protein 23.6g||34 %|
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Calories per serving: 424
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