Honey Grilled Pork

A 12-hour beer and honey marinade does something special to a 3-pound pork loin. The beer tenderizes, the honey caramelizes on the grill, the Dijon adds a sharp mustard bite, and six cloves of garlic plus a hefty dose of fresh rosemary perfume the whole thing.

Pierce the pork on all sides before it goes into the bag. Those holes let the blended marinade penetrate deep into the meat overnight instead of just sitting on the surface.

The grill technique matters here: start hot for about 15 minutes to get a good sear and build a caramelized crust, then drop to low heat, cover, and baste frequently with the leftover marinade for another hour or so. Tossing whole rosemary sprigs directly onto the coals while the pork cooks fills the grill with herbal smoke that flavors the meat from the outside in.

Let it rest at least 10 minutes before slicing. That resting time lets the juices redistribute so they stay in the meat, not on the cutting board.

Kitchen Tips

• Use stale beer as called for. Flat beer has less carbonation to create bitter off-flavors in the marinade. Open a can and let it sit out for a few hours before mixing.
• Baste early and often once you switch to low heat. The honey glaze builds up in layers, creating a sticky, lacquered bark.
• This works equally well in a conventional oven. Sear at high heat first, then roast low with frequent basting.

Variations

• Add a tablespoon of smoked paprika to the marinade for a deeper, smokier crust.
• Swap the beer for hard apple cider for a sweeter, fruit-forward marinade.
• Slice leftovers thin for sandwiches with pickled onions and arugula.