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Honey Rosemary Grilled Pork Loin

Honey Rosemary Grilled Pork LoinMy 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.


Careful, Jan. You’re gonna make me go back on my Kosher-style traditions soon…

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Jan says:

I would never, ever want to do that!

But you know, this would be darn tasty with one of those turkey “loins” you can buy at the grocery store, too. Or a beef loin, but I imagine that would be rather expensive, and I’m not sure how kosher it would be.

Briefcase would love this. He loves pork. Me? Not as much. But I do try to cook it periodically for him.

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Jan says:

Briefcase and Oldest Son – that man (I want to call him “boy” but let’s face it – at 26 he’s no kid any more) can eat some pork. He simply loves it.

I’m not as fond of pork as I am beef and poultry (to say nothing of seafood – I lurve me some shellfish), so I don’t cook it as often as I do other kinds of protein. But this? Is delicious and I’m considering making it again when we do our Memorial Day cookout this weekend.

Linda says:

Yum! My Dad is coming to visit for the week end and this sounds perfect!

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Jan says:

Linda, this is soooo yummy and soooo easy – yes! Make it! Your dad will love it.

I have a recipe for macaroni salad I was going to wait until Monday to post, until I realized it was a holiday. It’s going up tomorrow!

Michele says:

The Boy would love this. I may just take you up on your offer to adopt him. Probably not. He is a lot of fun to have around the house. We will have to set up Darling Daughter with him.

Macaroni salad tomorrow? Now you’re talking my language. No meat right?

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Jan says:

Yes! Macaroni salad tomorrow! No meat. It does have some nice roasted red bell pepper in it, though.

Hand The Boy over any time you’re ready. He looks and sounds like a doll!

stoneskin says:

I could really do with a good grill right now. Pining.

Jan says:

Poor stoneskin – no room for one? You can always come on holiday over here in exciting Podunk, Ohio; we’ll grill something for you, the Missus and Bubba!

Be says:

YUMMY GOODNESS! And the indirect heat on the grill with smoking chips made it really tender. Think we might try to smoke it next time.

We got a cheap charcoal grill with side smoke box but it really does a GREAT job. See:

And we have only just begun to learn how to make this sucker stand up and scream. After less than a dozen uses the whole back yard smells WONDERFUL!

WARNING: It’s a pain in the lower hemisphere to put together! Get the smoke box – it makes it work!

Rebecca says:

I’m not a fan of pork but I might have to give this one a try.

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Jan says:

Ah, dear – I’m so glad you like your new grill. I like it too – tasty stuff comes off of it!

Rebecca – this pork loin is really, really good. And lean, since it’s a loin.

Beth says:

This sounds like something my husband makes for some of his catering gigs. It is one of my favorites!

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Jason says:

Ohhhhh I like this WAY better than sushi!

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Jan says:

Beth, I didn’t know your husband had a catering business until you said so on your blog the other day – I’d love to try some of his cooking.

Jason – LOL, yes, well, it’s not fish and it’s been cooked. Really, though, you should try it; it’s really delicious.

I’m so hungry! And here I sit with my griller on a roaptrip for the weekend. I’ll get him right on this when he returns. I’m a disaster on the grill. It’s not pretty.

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Jan says:

I know what you mean – I can cook, sure, but grill? Um, no. I’m with you; it’s not pretty.

My griller comes home tonight, thank goodness.

Ginger says:

Well, well. Since pork and beer are two of my favorite things, I’m going to have to give this a whirl!

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[…] itself and lends itself well to just about any pork dish; I’m going to try it with my Honey Rosemary Grilled Pork Loin, which I recently roasted in the oven (it turned out really, really well).  I think it would be […]

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