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.
- 1 1/2 pounds pork loin roast (boneless)
- 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
- 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.