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(1)
5 hours
Prep: 4 hours
Cook: 90 minutes
1098 calories per serving view nutrition facts
6-8 servings
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| 3 | pounds | pork loin roast | boneless |
| 1 | cup | beer | |
| 1/2 | cup | honey | |
| 1/2 | cup | dijon mustard | |
| 1/4 | cup | olive oil | |
| 1/2 | small | onion | chopped finely |
| 1 | each | garlic clove | minced |
| 2 | teaspoons | rosemary leaves | dried |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | freshly ground |
Combine all ingredients, except pork roast.
Put pork roast in large plastic bag (or plastic container).
Pour marinade over pork.
Marinate at least 4 hours in refrigerator, or overnight.
Remove pork roast from marinade, reserving marinade.
Grill covered (or bake at 350 degrees F) for 30 minutes per pound, basting occasionally.
Simmer remaining marinade for at least 5 minutes, serve drizzled over sliced roast.
I try to marinate for at least 24 hours. I bake this in the oven uncovered at 375 and use a little less rosemary and a lot of beer! When baking I also surround the pork with potatoes that I have parboiled, peeled, and cut up into large pieces. I baste with remaining marinade and also the pork's own juices frequently. My husband can not keep his hands off this when he sees it in the fridge!
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| % Daily Value* | |
| Total Fat 61.0g | 93% |
| Saturated Fat 19.0g | 96% |
| Trans Fat 0.0g | |
| Cholesterol 272mg | 91% |
| Sodium 868mg | 36% |
| Total Carbohydrate 41.0g | 14% |
| Dietary Fiber 2.0g | 6% |
| Sugars 35.0g | |
| Protein 92.0g | 183% |
| Vitamin A | 1% | Vitamin C | 9% | |
| Calcium | 13% | Iron | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Let your taste buds decide which to serve as a side dish. The sweet potato has a sweeter flavor......
This was great, but very rich! I substituted Blush Zinfandel but it worked fine.
A tender and delicious bread that tastes wonderful with a tasty pasta dish.
