Ingredients
3 medium tart apples, peeled and chopped1 cup unsweetened apple cider or juice3 green onions, chopped3 tablespoons honey1 to 2 tablespoons minced fresh rosemary or 1 to 2 teaspoons dried rosemary, crushed2 garlic cloves, minced1 boneless pork loin roast (3 pounds)
Preparation
In a small saucepan, combine the apples, cider, onions, honey, rosemary and garlic; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool to room temperature. Place pork roast in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Transfer the remaining marinade to a bowl; cover and refrigerate.
Prepare grill for indirect heat. Drain pork and discard marinade. Place pork on greased grill rack. Grill, covered, over indirect medium heat for 1-1/4 to 1-3/4 hours or until a thermometer reads 160°, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork.
