1 – 3 lb pork loin
1 Can stale beer
Garlic Powder to taste
1/2 c Honey
1/2 c Dijon mustard
Salt & pepper to taste
1/4 c Olive oil
4 sprigs Fresh rosemary
Place all ingredients (except pork) in a blender. Blend. Pierce pork on all sides and place in a zip-lock bag. Add 3/4 of the marinade and save the rest for basting.
Chill the pork roast, turning frequently, for about 12 hours. Grill approximately 1-1/2 hours, covered. Preheat the grill and start the roast on high for about 15 minutes, browing it. Turn heat to low and baste frequently with marinade in the last 20 minutes.
Remove from heat and allow to rest at least 10 minutes before slicing.
