Honey And Herb Grilled Pork Roast Recipes

HONEY-GRILLED PORK LOIN

Steps:

• Trim fat, butterfly roast by cutting lengthwise to 1/2 inch of other side.
• Place in dish or large zip-loc.
• Combine soy sauce, ginger, and garlic, pour over roast.
• Refrigerate 3 hours or more.
• turning occasionally.
• Remove roast, discard marinade.
• Combine brown sugar, honey and sesame oil in a saucepan.
• Cook over low heat until sugar dissolves.
• Coat grill rack with cooking spray.
• Place roast over medium hot coals (350-400°F).
• Brush with mixture.
• Cook 20-25 minutes or until meat thermometer reaches 160°F.
• Baste frequently.

HONEY MUSTARD GRILLED PORK ROAST

Steps:

• In a resealable plastic bag, combine thoroughly the Dijon-style mustard, honey, soy sauce, brown sugar, water and Worcestershire sauce until well blended.
• Place the boneless pork roast in the resealable plastic bag; mix together; seal the bag and refrigerate for about 2 hours or as long as overnight.
• Preheat grill to medium heat. Remove the pork roast from the bag; discard any remaining marinade; place the pork roast on the grill grids over indirect heat; close grill hood and grill for about 1 hour and 15 Minutes until internal temperature reads 160°F
• Remove pork roast from the grill, let rest for 10 minutes before slicing to serve.

HERB ROASTED PORK WITH HONEY DIJON MUSTARD

Steps:

• Preheat oven to 400 degrees F.
• Line a baking sheet with foil and spray with olive oil cooking spray; set aside. Rinse tenderloin under cold water and pat dry with paper towels. Cut into 4 servings. Use a pastry brush to brush 1/4 cup mustard on pork loin. Sprinkle tenderloin pieces with 2 tablespoons of the herbs. Place on prepared baking sheet. Roast in preheated oven for 18 to 20 minutes. In a small saucepan over medium heat, combine chicken broth and pearl onions. Reduce liquid by half and add remaining 1/4 cup mustard and 1 tablespoon fines herbs. Heat thoroughly. Serve roasted tenderloins hot with onions and sauce.

HONEY AND HERB GRILLED PORK

Steps:

• Combine first 9 ingredients; stir well.
• Pierce roast on all sides with a fork; place in a large shallow dish.
• Pour marinade over pork, and cover tightly.
• Refrigerate 4 hours, turning roast occasionally.
• Remove pork from marinade, reserving marinade.
• Insert meat thermometer into thickest part of roast, being careful not to touch fat.
• Grill roast, covered, over indirect heat 2 1/2 hours or until thermometer registers 160 degrees, turning occasionally and basting with reserved marinade.