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1 1/2 pounds boneless pork loin
2 tbsp olive oil
1 tbsp kosher salt
1 1/2 cups tawny port 1 cup orange juice
1/4 cup honey
2 tbsp cider vinegar
1/4 cup minced green onions
1 cup dried apricots
1 tsp dried rosemary
Preparation:
Rub pork loin with olive oil and kosher salt.
Place in bowl.
Combine remaining ingredients in saucepan.
Heat to a boil, reduce heat and simmer 5 minutes.
Pour hot marinade over pork; cover and chill for several hours.
Remove pork from marinade, reserving marinade.
Preheat grill (Charcoal?).
Sear all sides of pork roast.
Place on roasting rack.
Cover grill; cook pork to an internal temperature of 150 degrees F., about 35
minutes.
Baste frequently with marinade.
Remove from grill.
Cover and keep warm for 15 minutes.
Reserve all juices.
Heat reserved marinade to a boil, simmer for 5 minutes; add pork juices and
simmer a few minutes more.
Slice pork loin to serve; arrange on plates.
Pour warm sauce over slices.
2 tbsp olive oil
1 tbsp kosher salt
1 1/2 cups tawny port 1 cup orange juice
1/4 cup honey
2 tbsp cider vinegar
1/4 cup minced green onions
1 cup dried apricots
1 tsp dried rosemary
Preparation:
Rub pork loin with olive oil and kosher salt.
Place in bowl.
Combine remaining ingredients in saucepan.
Heat to a boil, reduce heat and simmer 5 minutes.
Pour hot marinade over pork; cover and chill for several hours.
Remove pork from marinade, reserving marinade.
Preheat grill (Charcoal?).
Sear all sides of pork roast.
Place on roasting rack.
Cover grill; cook pork to an internal temperature of 150 degrees F., about 35
minutes.
Baste frequently with marinade.
Remove from grill.
Cover and keep warm for 15 minutes.
Reserve all juices.
Heat reserved marinade to a boil, simmer for 5 minutes; add pork juices and
simmer a few minutes more.
Slice pork loin to serve; arrange on plates.
Pour warm sauce over slices.
