3 medium tart apples, peeled and chopped
1 cup unsweetened apple cider or juice
3 green onions, chopped
3 T honey
1-2 T minced fresh rosemary or 1-2 tsp dried rosemary, crushed
2 garlic cloves, minced
1 boneless pork loin roast (3 lbs)
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 the pork roast in a large resealable plastic bag; add half the marinade. Seal bag and turn to coat; refrigerate overnight, turning occasionally. Transfer the remaining marinade to a bowl; cover and refrigerate. Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from pork. Grill roast, covered, over indirect medium heat for 1 � to 1 � hours or until a meat thermometer reads 160 degrees, turning occasionally. Let stand for 10 minutes before slicing. Heat the reserved marinade; serve with pork.
