In a small saucepan, combine the apple, cider, onions, honey,
Rosemary and garlic; bring to a boil. Reduce heat; simmer,
Uncovered, for 5 minutes. Cool to room temperature. Place pork
Roast in a large resealable plastic bag; add half of the marinade.
Seal bag and turn to coat; refrigerate overnight, turning
Occasionally. Transfer the remaining marinade to a bowl; cover and
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 1-1/4 to 1-3/4 hours or until a meat thermometer
Reads 160F, turning occasionally. Let stand for 10 minutes before
Slicing. Heat reserved marinade; serve with pork.
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