Grilled Pork Loin with Honey and Port
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|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|
|2 Tablespoons||Cider vinegar|
|1/4 cup||Green onion, minced|
|1 cup||Dried apricots, cut in quarters|
|1 teaspoon||Rosemary, dried and crushed|
DirectionsRub 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
10 Min 3 servings