Grilled Garlic Butter-Basted Pork Loin
The holidays offer so much to bring to the table for guests, family and friends. This makes a beautiful presentation and is a little different for the holidays. Paul Kirk, The Baron of Barbecue, offers sage advice on the art of bountiful backyard barbecue. Contributed by: Paul Kirk
Collect the following ingredients:
1 cup (2 sticks) unsalted butter
1/4 cup clover honey
6 cloves garlic, pressed
1/4 cup grated onion
1 cup flat beer
1 Tbs minced fresh parsley leaves
1 tsp coarsely ground black pepper
One 3-5 pound boneless pork loin, trimmed of excess fat (but not all of it)
Basting and Marinading Sauce:
Melt butter in medium nonreactive saucepan over medium heat, add the honey, garlic and onion. Cook until the onion is soft. Add the beer and bring to a boil stirring. Remove from heat and add the parsley and pepper.
Place pork in a zippered-top gallon size plastic bag along with the sauce and seal. Shake to cover the loin and marinate at least 2 hours in refrigerator.
Prepare a medium-hot fire. Remove pork from the bag and pat dry. Transfer balance of the marinade to sauce pan and bring to a boil over high heat. Let simmer for 5 minutes and then allow to cool. Place pork loin directly over the coals, fat side up. Turn after 15-20 minutes and baste every time you turn the loin. Cook until a thermometer inserted into the center registers 145°. Cook until 155° to 165° if you like yours done more. Let rest for 10 minutes before slicing.