Main Dishes
Print Recipe

Grilled Pork Loin with Honey and Port

Click to Rate This Recipe


Makes 6 Servings
1-1/2 lbs. Boneless pork loin
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 onion, minced
1 cup Dried apricots, cut in quarters
1 teaspoon Rosemary, dried and crushed


Rub pork loin with olive oil and kosher salt; place in bowl. Combine remaining ingredients in large saucepan. Heat to a boil over medium-high heat, reduce heat to low and simmer 5 minutes. Place pork in shallow baking dish; pour hot marinade over pork. Cover and refrigerate for several hours.

Remove pork from marinade, reserving marinade. Grill, covered, over medium-hot coals, basting frequently with marinade, about 15 to 20 minutes or until meat thermometer registers 155 to 160°F. Remove from grill. Cover and keep warm 15 minutes. Reserve all juices. Heat reserved marinade to a boil over medium heat; simmer 5 minutes. Add reserved pork juices and simmer 2 minutes more. To serve, slice pork loin and arrange on plates. Pour warm sauce over pork.

Source: A recipe provided by the National Pork Producers Council