• 1 1/2 pound pork loin roast, boneless
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 cups tawny port
  • 1 cup orange juice
  • 1/4 cup honey
  • 2 tablespoons cider vinegar
  • 1/4 cup green onions, minced
  • 1 cup dried apricots
  • 1 teaspoon dried rosemary

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. Reserve half marinade and set aside. Pour remaining hot marinade over pork; cover and chill for several hours. Remove pork from marinade, discarding used marinade.

Prepare banked, medium-hot fire on covered kettle-style grill. Sear all sides of pork roast. Move roast over indirect heat Cover grill; cook pork about 30-35 minutes (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from heat; let rest about 10 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.

Serves 6.

Nutritional information is based on using 75% of marinade.

Port, a sweet fortified wine is usually served after a meal. This recipe uses the sweetness of the port and combines with the natural sweetness of honey for this grilled roast. Serves with Skewered French Potato Salad, Asparagus Vinaigrette, and for a different finish to dinner try Grilled Pineapple with Molasses-Lime Butter.

Calories: 326 calories

Protein: 23 grams

Fat: 8 grams

Sodium: 1012 milligrams

Cholesterol: 57 milligrams

Saturated Fat: 1 grams

Carbohydrates: 30 grams

Fiber: 1 grams