| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 6 | Servings | |
INGREDIENTS
| 1 | 3 lb pork loin | |
| 1 | Can stale beer | |
| 6 | Cloves garlic; minced | |
| 1/2 | c | Honey |
| 1/2 | c | Dijon mustard |
| Salt & pepper to taste | ||
| 1/4 | c | Olive oil |
| 4 | tb | Fresh rosemary |
INSTRUCTIONS
~ Place all ingredients (except pork) in a blender. Blend. Pierce pork on all sides, place in a zip-lock bag, add marinade. Chill, turning frequently, about 12 hours. Grill 1-1/2 hours, covered. Start roast on high to brown for about 15 minutes. Turn heat to low and baste frequently with marinade. Remove from heat and allow to rest at least 10 minutes before slicing. Throw additional whole sprigs of rosemary on the coals while cooking...smells wonderful. *This can also be done in a conventional oven. Posted by Sheryl House, Prodigy ID# fgkg27a. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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