Grilled Rosemary Pork Roast

• 3 medium tart apples, peeled and chopped
• 1 cup unsweetened apple cider or 1 cup juice
• 3 green onions, chopped
• 3 tablespoons honey
• 1 -2 tablespoon dried rosemary, crushed
• 2 garlic cloves, minced
• 1 (3 lb) boneless pork loin roast

1. In a small saucepan, combine the apples, cider, onions, honey, rosemary, and garlic; bring to a boil.
2. Reduce heat; simmer, uncovered for 5 minutes.
3. Cool to room temperature.
4. Place pork roast in a large resealable plastic bag; add half of marinade.
5. Seal bag and turn to coat; chill overnight, turning occasionally.
6. Transfer the remaining marinade to a bowl; cover and chill.
7. Coat grill rack with cooking spray before starting the grill.
8. Prepare grill for indirect heat, using a drip pan.
9. Drain and discard marinade from pork.
10. Grill roast, covered, over indirect medium heat for 1 1/4 to 1 3/4 hours or until a meat thermometer reads 160F, turning occasionally.
11. Let stand for 10 minutes before slicing.
12. Heat reserved marinade; serve with pork.

tart apples, apple cider, green onions, honey, rosemary, garlic, pork loin roast

Taken from www.food.com/recipe/grilled-rosemary-pork-roast-353032 (may not work)