Products of the Hive

Makes 6 servings

  • 1-1/2 lbs. boneless pork loin
  • 2 Tablespoons olive oil
  • 1 Tablespoon kosher salt
  • 1-1/2 cups tawny port
  • 1 cup orange juice
  • 1/4 cup honey
  • 2 Tablespoons cider vinegar
  • 1/4 cup green onion, minced
  • 1 cup dried apricots, cut in quarters
  • 1 teaspoon rosemary, dried and crushed

Rub pork loin with olive oil and kosher salt; place in bowl. Combine remaining ingredients in large saucepan. Heat to a boil over medium-high heat, reduce heat to low and simmer 5 minutes. Place pork in shallow baking dish; pour hot marinade over pork. Cover and refrigerate for several hours. Remove pork from marinade, reserving marinade. Grill, covered, over medium-hot coals, basting frequently with marinade, about 15 to 20 minutes or until meat thermometer registers 155 to 160°F. Remove from grill. Cover and keep warm 15 minutes. Reserve all juices. Heat reserved marinade to a boil over medium heat; simmer 5 minutes. Add reserved pork juices and simmer 2 minutes more. To serve, slice pork loin and arrange on plates. Pour warm sauce over pork.


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