North Country Grilled Pork Loin with Cider-Maple Glaze

"Here's a 'company' dish that takes a bit more work, but it's worth it. Either marjoram or rosemary work well, but don't mix them in this one - the clarity of a single herb is outstanding." Stacy Cooper

• 1 clove garlic
• 1 teaspoon kosher salt
• 1 tablespoon fresh marjoram OR rosemary leaves
• Few drops olive oil
• 1 tablespoon grated green apple
• 1 two pound pork loin
• Salt & pepper to taste

• 2 green apples, sliced horizontally to show a star in the core, half-inch slices
• 1 vidalia or other sweet onion, sliced in 1/2 rounds

METHOD

Sauté onion in oil over medium heat until translucent. Raise heat to high, add cider, sugar, maple syrup, mustard and marjoram OR rosemary. Boil down till glaze begins to thicken, about 2-3 minutes. Remove from heat and set aside.

Chop together garlic, salt, marjoram OR rosemary and oil to form a paste. Mix in grated apple. Make several slits in pork and pack with bits of the mixture. Season pork with salt & pepper. If pork is tied, you can tuck whole stems of your selected herb all around for a more intense flavor. Brush lightly with glaze and grill over hot coals, constantly basting with glaze, 10-15 minutes or till done to your liking. In the last 5-7 minutes, brush the apples and onions with olive oil and grill, turning once, till tender but not too soft. Slice pork and serve over grilled apple & onion.

Pass extra glaze.

Serves: 4 - 6

Contributor: Stacy Cooper

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