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Description
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. Serves with Skewered French Potato Salad, Asparagus Vinaigrette, and for a different finish to dinner try Grilled Pineapple with Molasses-Lime Butter.
Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. pork loin roast (boneless)
- 2 Tbsp. olive oil
- 1 Tbsp. kosher salt
- 1 1/2 cups tawny port
- 1 cup orange juice
- 1/4 cup honey
- 2 Tbsp. cider vinegar
- 1/4 cup green onions (minced)
- 1 cup dried apricots
- 1 tsp. dried rosemary
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Directions
- 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 about 30-35 minutes (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest about 10 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.
NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium1260mg53% |
| Potassium590mg17% |
| Protein25g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber<1g3% |
| Sugars24g |
| Vitamin A8% |
| Vitamin C35% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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