Directions:
- 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 refrigerate.
- Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place pork over drip pan and grill, covered, over indirect medium heat for 1-1/4 to 1-3/4 hours or until a meat thermometer reads 160°, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with pork. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.76 Kcal (1075 kJ) | ||
| Calories from fat | 46.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.14g | 8% | |
|---|---|---|---|
| Cholesterol | 112.27mg | 37% | |
| Sodium | 85.46mg | 4% | |
| Potassium | 710.58mg | 15% | |
| Total Carbs | 10.61g | 4% | |
| Sugars | 9.94g | 40% | |
| Dietary Fiber | 0.16g | 1% | |
| Protein | 37.52g | 75% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.8mg | 10% | |
| Calcium | 17mg | 2% | |
| Amount Per 100 g | |||
| Calories | 120.42 Kcal (504 kJ) | ||
| Calories from fat | 21.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.41g | 8% | |
|---|---|---|---|
| Cholesterol | 52.65mg | 37% | |
| Sodium | 40.08mg | 4% | |
| Potassium | 333.25mg | 15% | |
| Total Carbs | 4.98g | 4% | |
| Sugars | 4.66g | 40% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 17.6g | 75% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.8mg | 10% | |
| Calcium | 8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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