My week has just been all out of whack! No Random Tuesday Thoughts and this is the first chance I’ve had to post a recipe.
But oh – it’s a doozy. Delicious and simple.
We’re enjoying the hell out of our new grill – I think Beloved misses it almost as much as he misses us when he’s gone out of town on business. We’ve done burgers and dogs and chicken and steak to death, so when I found this recipe I was like “Oh, yes – let’s give it a whirl” even though I’m not a big fan of beer.
Marinate the pork loin 24 hours, if you can – the flavors are really wonderful. Reserve the marinade and boil it for 3 minutes to kill any harmful bacteria, and baste the loin frequently to help keep moist. It also forms a wonderful glaze on the pork.
If you can’t grill this for whatever reason, you can roast it in the oven, covered, at 250 for about 4 hours; again, basting frequently with the reserved marinade.
Edited 11-15-09 to add: I made this recently and roasted it in the oven, uncovered in a small cast iron skillet, at 350° F for about an hour and a half, basting it every 15 or 20 minutes with the reserved, boiled (and strained) marinade. It was quite good – a delicious and easy cold-weather dish.
Honey Rosemary Grilled Pork Loin
serves 6 to 8
3 to 4 pound pork loin, trimmed of fat
1/2 cup honey
1 cup beer
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1 1/2 teaspoons dried rosemary
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Mix all ingredients and marinate pork roast for several hours or (preferably) overnight.
Remove roast from marinade, and grill over indirect, low heat (between 225°F and 250°F) to an internal temperature of 160°F, about 4 – 4 1/2 hours.