3 medium tart apples, peeled and chopped
1 c. unsweetened apple cider or juice
3 green onions, chopped
3 Tbsp. honey
1-2 Tbsp. minced fresh rosemary, or 1-2 tsp. dried and crushed
2 garlic cloves, minced
1 (3 lb.) boneless pork loin roast

In a saucepan combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. Place pork roast in a large resealable plastic bag; add half the marinade. Cover and refrigerate overnight, turning occasionally. Transfer remaining marinade to a bowl; cover and refrigerate.

Drain and discard marinade that covered the roast. Grill roast, covered, over indirect medium-low heat for 1-1/2 to 2 hours or until a meat thermometer reads 160°, turning occasionally. Let stand for 10 minutes before slicing. Heat reserved marinade; serve with roast. Serves 8.