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Grilled Rosemary Pork Roast Recipe

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This recipe for Grilled Rosemary Pork Roast, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Claudia Ross
Added: Wednesday, January 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Med. Tart Apples, peeled and chopped
1 Cup Unsweetened Apple Juice or Cider
3 Green Onions, chopped
3 Tbsp. Honey
1-2 Tbsp. Fresh Rosemary, minced
1-2 Tsp. Dried Rosemary, crushed
2 Cloves Garlic, minced
1 (3 Lb.) Boneless Pork Roast

Directions:
Directions:
In sauce pan combine the first six ingredients; bring to a boil. Reduce heat, simmer uncovered for 5 minutes. Cool Slightly. Place pork roast in a large resealable plastic bag; add half of 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 a meat thermometer reads 160, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork.

 

 

 

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