Best Honey And Herb Grilled Pork Roast Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HONEY AND HERB GRILLED PORK



Honey and Herb Grilled Pork image

Make and share this Honey and Herb Grilled Pork recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 2h50m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup beer
1/2 cup honey
1/2 cup Dijon mustard
1/4 cup vegetable oil
2 tablespoons onion powder
1 1/2 teaspoons dried rosemary
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 (3 lb) rolled and tied boneless pork loin roast

Steps:

  • Combine first 9 ingredients; stir well.
  • Pierce roast on all sides with a fork; place in a large shallow dish.
  • Pour marinade over pork, and cover tightly.
  • Refrigerate 4 hours, turning roast occasionally.
  • Remove pork from marinade, reserving marinade.
  • Insert meat thermometer into thickest part of roast, being careful not to touch fat.
  • Grill roast, covered, over indirect heat 2 1/2 hours or until thermometer registers 160 degrees, turning occasionally and basting with reserved marinade.

Nutrition Facts : Calories 350.7, Fat 17.3, SaturatedFat 2.9, Cholesterol 87.1, Sodium 440.7, Carbohydrate 17, Fiber 0.8, Sugar 14.1, Protein 30

GRILLED PORK LOIN WITH HERBS, CUMIN AND GARLIC



Grilled Pork Loin With Herbs, Cumin and Garlic image

Pork loin is an excellent cut to grill for a crowd. The cut is larger and more marbled with fat than a lean tenderloin, which is entirely different and should not be used as a substitute in this recipe. The pork loin has a richer flavor and meatier texture. Butterflying a loin helps it cook quickly and relatively evenly over direct heat, which is the easiest way to go on the grill. If you'd rather cook this in the oven, you can broil the meat: Place the pork, opened and flat, on a rimmed baking sheet, and broil it on low for 7 to 12 minutes per side, until done to taste.

Provided by Melissa Clark

Categories     dinner, meat, main course

Time 8h40m

Yield 8 to 10 servings

Number Of Ingredients 13

3 1/2 to 4 pounds boneless pork loin, trimmed of some but not all fat
Grated zest and juice of 2 lemons, plus more lemon wedges for serving
8 garlic cloves, finely grated or minced
1/3 cup packed fresh basil leaves and tender stems, plus more for garnish
1/3 cup packed parsley leaves and tender stems
3 tablespoons fresh marjoram or oregano leaves
3 tablespoons cilantro leaves and tender stems
2 tablespoons thyme leaves, plus more for garnish
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons kosher salt
2 teaspoons ground cumin
1 teaspoon black pepper
Large pinch red pepper flakes, plus more for garnish

Steps:

  • Butterfly the pork by slicing through it horizontally until you almost cut through, but leaving it attached on one side. Open the meat like a book. Depending upon the cut, it should be about 1 to 2 inches in thickness.
  • In a blender, purée all of the remaining ingredients, scraping down the sides of the bowl as needed to get a smooth paste. (Add a little water if needed to make the mixture move.) Spread herb paste all over the pork, making sure to cover it thoroughly and evenly. Place the meat in a large resealable plastic bag (folding it back together like a closed book if necessary to fit it in the bag) and let marinate in the refrigerator for at least 8 hours, or up to 48 hours.
  • Light the grill or heat to medium. Lay the pork out on the grill so it lies flat (like an open book). Cover grill and let cook until char marks appear on one side, 7 to 12 minutes. Use tongs and a large spatula to flip the meat. Continue to cook on the other side until the center of the meat registers 135 degrees on an instant-read thermometer for medium doneness, about 5 to 8 minutes longer. (The pork will continue to cook as it rests.)
  • Transfer meat to a cutting board, cover loosely with foil and let rest for at least 10 minutes before slicing.
  • Serve the pork slices garnished with red pepper flakes, lemon wedges, and basil and thyme leaves.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 417 milligrams, Sugar 0 grams, TransFat 0 grams

HERB-MARINATED PORK TENDERLOINS



Herb-Marinated Pork Tenderloins image

For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.

Provided by Ina Garten

Categories     main-dish

Time 3h35m

Yield 6 servings

Number Of Ingredients 10

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Steps:

  • Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
  • Preheat the oven to 400 degrees F.
  • Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams

HONEY-GRILLED PORK LOIN



Honey-Grilled Pork Loin image

I wanted something different for a cookout. This is so good, if you're having company, you'd better fix two. It's butterflied, so it increases marinated flavor and shortens grilling time. Everyone I fixed this for has asked for the recipe. I marinate in the morning to have ready for dinner.

Provided by Melaine

Categories     Pork

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 8

1 (3 lb) boneless pork loin roast
2/3 cup soy sauce
1 teaspoon ground ginger
3 garlic cloves, crushed
1/4 cup packed brown sugar
1/3 cup honey
1 1/2 tablespoons sesame oil
vegetable oil cooking spray

Steps:

  • Trim fat, butterfly roast by cutting lengthwise to 1/2 inch of other side.
  • Place in dish or large zip-loc.
  • Combine soy sauce, ginger, and garlic, pour over roast.
  • Refrigerate 3 hours or more.
  • turning occasionally.
  • Remove roast, discard marinade.
  • Combine brown sugar, honey and sesame oil in a saucepan.
  • Cook over low heat until sugar dissolves.
  • Coat grill rack with cooking spray.
  • Place roast over medium hot coals (350-400°F).
  • Brush with mixture.
  • Cook 20-25 minutes or until meat thermometer reaches 160°F.
  • Baste frequently.

Nutrition Facts : Calories 260.5, Fat 11.2, SaturatedFat 2.1, Cholesterol 72.6, Sodium 949.3, Carbohydrate 13.5, Fiber 0.2, Sugar 12.5, Protein 26

HONEY MUSTARD GRILLED PORK ROAST



Honey Mustard Grilled Pork Roast image

A wonderful recipe for grilling a pork roast during the hot days of summer. I've made this several times and it is delicious and easy. A large pork roast will last us thru the 2nd day as well making wonderful sandwiches.

Provided by Cher Jewhurst

Categories     Pork

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 7

4 lbs boneless pork roast
1/2 cup dijon-style mustard
1/2 cup honey
1/4 cup soy sauce
1/2 cup brown sugar
1/4 cup water
2 teaspoons Worcestershire sauce

Steps:

  • In a resealable plastic bag, combine thoroughly the Dijon-style mustard, honey, soy sauce, brown sugar, water and Worcestershire sauce until well blended.
  • Place the boneless pork roast in the resealable plastic bag; mix together; seal the bag and refrigerate for about 2 hours or as long as overnight.
  • Preheat grill to medium heat. Remove the pork roast from the bag; discard any remaining marinade; place the pork roast on the grill grids over indirect heat; close grill hood and grill for about 1 hour and 15 Minutes until internal temperature reads 160°F
  • Remove pork roast from the grill, let rest for 10 minutes before slicing to serve.

Nutrition Facts : Calories 789.1, Fat 28.5, SaturatedFat 10.3, Cholesterol 259.9, Sodium 866.5, Carbohydrate 42.2, Fiber 0.1, Sugar 41.2, Protein 87.5

HERB ROASTED PORK WITH HONEY DIJON MUSTARD



Herb Roasted Pork with Honey Dijon Mustard image

Provided by Sandra Lee

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 pound pork tenderloin
1/2 cup honey Dijon mustard, divided (recommended: French's)
3 tablespoons fines herbs (recommended: Spice Islands)
1/2 cup organic chicken broth (recommended: Swanson)
1 cup frozen pearl onions (recommended: C and W)

Steps:

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with foil and spray with olive oil cooking spray; set aside. Rinse tenderloin under cold water and pat dry with paper towels. Cut into 4 servings. Use a pastry brush to brush 1/4 cup mustard on pork loin. Sprinkle tenderloin pieces with 2 tablespoons of the herbs. Place on prepared baking sheet. Roast in preheated oven for 18 to 20 minutes. In a small saucepan over medium heat, combine chicken broth and pearl onions. Reduce liquid by half and add remaining 1/4 cup mustard and 1 tablespoon fines herbs. Heat thoroughly. Serve roasted tenderloins hot with onions and sauce.

GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE



Grilled Pork Tenderloin with Balsamic Honey Glaze image

This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!

Provided by MCabrera75

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 8

Number Of Ingredients 10

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon salt
2 tablespoons olive oil, divided
1 (3 pound) pork tenderloin
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard

Steps:

  • Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
  • Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
  • Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
  • Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g

SPICY HONEY MUSTARD PORK ROAST



Spicy Honey Mustard Pork Roast image

This is a honey mustard glaze with black pepper for a little spice. You may decrease or omit the pepper if you don't want it so spicy. You can also decrease honey if it is to sweet for your taste.

Provided by VGREER

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h30m

Yield 6

Number Of Ingredients 6

3 pounds pork roast
¼ cup honey
2 tablespoons Dijon mustard
2 tablespoons black pepper
½ teaspoon dried thyme, crushed
½ teaspoon salt

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
  • Combine honey, mustard, pepper, thyme, and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
  • Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan. Brush remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 14.1 g, Cholesterol 79.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.8 g, Sodium 366 mg, Sugar 11.6 g

HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE



Herb and Garlic Roast Pork Loin with Honey Mustard Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 pounds boneless pork loin
Kosher salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 clove garlic, minced
1 cup panko (Japanese breadcrumbs)
1/3 cup plus 2 tablespoons Dijon mustard
2 whole heads garlic
3 tablespoons honey

Steps:

  • 1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
  • 2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
  • 3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
  • 4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.

Related Topics