Honey and Herbs Grilled Pork 1 cup beer or ginger ale 1/2 cup honey 1/2 cup Dijon mustard 1/4 cup vegetable oil 2 tablespoons onion powder 1 1/2 teaspoons dried whole rosemary 1 teaspoon garlic powder 1 teaspoon salt 1/4 teaspoon pepper 1 (3-pound) rolled and tied boneless pork loin roast Combine first 9 ingredients; stir well. Pierce roast on all sides with a fork; place in a large shallow dish. Pour marinade over pork; cover tightly. Refrigerate 4 hours, turning roast occasionally. Remove pork from marinade, reserving marinade. Insert meat thermometer into thickest part of roast, being careful not to touch fat. Grill roast, covered, over indirect heat 2 1/2 hours or until thermometer registers 160 degrees F, turning occasionally and basting with reserved marinade. Yields 10 servings.