This recipe combines the sweetness of honey with the aromatic flavors of herbs to create a delightful grilled pork loin.
In a mixing bowl, combine the honey, Dijon mustard, soy sauce, onion powder, dried rosemary, garlic powder, and black pepper.
Mix thoroughly to ensure the flavors are well blended.
Pierce the pork loin roast on all sides with a fork to allow the marinade to penetrate.
Piercing the meat helps the marinade infuse deeper for better flavor.
Place the pork in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 4 hours, turning occasionally.
For best results, marinate overnight.
Preheat the grill to medium heat. Remove the pork from the marinade, reserving the marinade for basting.
Ensure the grill is clean and lightly oiled to prevent sticking.
Insert a meat thermometer into the thickest part of the pork loin. Grill the pork over indirect heat, basting occasionally with the reserved marinade, until the internal temperature reaches 160°F (approximately 2 hours).
Turn the pork occasionally for even cooking.
Remove the pork from the grill and let it rest for 10 minutes before slicing.
Resting allows the juices to redistribute, ensuring a moist and flavorful roast.
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