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.

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