Honey & Herb Grilled Pork Roast

Honey herb grilled pork roast is the kind of weekend cookout centerpiece that earns its time on the grill. The marinade does serious work: beer tenderizes through enzyme action, Dijon mustard adds tangy depth and helps the marinade cling, honey builds caramelization on the crust, and rosemary anchors the whole thing in classic herb territory.

Four hours minimum in the marinade, overnight is better. A boneless pork loin is lean and needs the help to stay juicy and flavorful through the long grill. Pour the marinade and meat into a zip-top bag, push out the air, and you’ll get full coverage without a giant container.

Grilling covered (or oven roasting if the weather’s bad) at moderate heat ensures the inside cooks before the honey-rich marinade scorches. Baste occasionally to build layers of glaze.

Don’t toss the leftover marinade. Simmering it five minutes kills any raw-meat contamination and reduces it into a thin, intensely flavored sauce. Drizzle over the sliced roast for the final flavor punch.

Pro Tips

• Use a meat thermometer, pull the roast at 145°F (63°C) internal temperature for juicy, slightly pink pork.
• Let the roast rest 10 to 15 minutes before slicing. The juices redistribute, slicing too early and they’ll run out.
• The marinade contains honey, which burns at high heat. Keep the grill moderate and watch for flare-ups.
• Boil the reserved marinade for the full 5 minutes. Any less and it’s not safe to use as a sauce.

Variations

• Sub maple syrup for honey for a more North American profile.
• Add 1 tablespoon of soy sauce to the marinade for a deeper umami note.
• Use thyme or oregano in place of rosemary for different herb profiles.