My H-E-B Texas Life Magazine
2Tbsp. each:chives, oregano and garlic, chopped,
2Tbsp. each:rosemary and thyme, chopped,
1/2c.italian flat leaf parsley, chopped,
2Tbsp.lemon peel, grated,
•juice of 4 lemons,
1/2c.H-E-B Extra Virgin Olive Oil,
1Tbsp.H-E-B Dijon Mustard,
3 1/2lb.pork loin,
1/2c.Central Market Organics Apricot Preserves,
1/2c.H-E-B Orange Juice,
1Combine chives, oregano, garlic, rosemary, thyme, parsley, lemon peel and juice, olive oil, Dijon mustard and salt in a jumbo zipper bag, seal and shake. Add pork loin to bag, seal, turn over several times, refrigerate and marinate 2 hours or overnight.
2Prepare gas or charcoal grill with an indirect grilling side (an ashen or low heat temperature of 300°F). Add 4-5 charcoal lumps every 30 minutes during grilling time to keep fire going. Remove pork from marinade, drain and place on indirect side of grill, close lid and grill 1-1/2 hours or until internal temperature of thickest part of meat reads 160°F. Remove from grill, cover with foil and let rest 15-20 minutes before slicing.
3Meanwhile combine preserves and orange juice in a microwave-safe dish and heat on high power 1 minute. Serve sliced pork loin with 1 Tablespoon sauce per portion.
Serving size: 1, Calories: 240, Total Fat: 12g, Saturated Fat: 3g, Cholesterol: 70mg, Sodium: 110mg, Carbohydrates: 6g, Protein: 21g