Grilled Rosemary Pork Poast

Course : Grilling
Serves: 1
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3 medium tart apples -- peeled and chopped
1 cup unsweeted apple cider or juice
3 bunch green onions -- chopped
1 tablespoon minced fresh rosemary or 1 to 2 teaspoons -- crushed, up to 2 dried rosemary
2 cloves garlic -- minced
1 chops boneless pork loin about 3 lbs.

Preparation / Directions:

In a saucepan, combine the first 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Cool slightly. Place pork roast in a large resealable bag; add half the marinade. Cover and refrigerate overnight, turning occasionally. transfer the remaining marinade to a bowl; cover and refrigerate. Drain and discard marinade. Grill roast, covered, over indirect medium-low heat for 1-1/2 to 2 hours or until meat thermometer reads 160, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork. serves 8

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