4 to 6 servings
Combine honey, oil, vinegar, garlic, herbs, salt and pepper in a shallow pan. Add pork and turn to coat it well.
Cover and refrigerate 2 to 4 hours. Turn pork occasionally.
Remove pan from refrigerator 30 minutes before grilling.
Prepare grill for a medium to hot fire with an indirect heat area.
Slice onions in rounds 1/2″ to 3/4″ thick.
Remove pork from marinade and boil marinade 1 minute.
Taste and add more salt if needed.
Grill pork over indirect heat, covered, until the middle is about 145 degrees, 25 to 30 minutes.
Brush pork generously with the marinade; turn every 10 minutes to evenly cook.
Put onions over direct heat and brush with marinade.
Turn frequently, brushing with marinade, until well marked and soft, 8 to 12 minutes. Move onions off direct heat to finish cooking.
Let pork rest 5 minutes before slicing into 3/4″ thick slices.
Serve with grilled onions.
Please verify the dietary and allergen status of all products before consumption for your protection. For medical advice, contact your health professional. The recipe information contained in this website is not warranted and Barkman Honey accepts no liability for any inaccuracies, errors or misrepresentations of any of the included recipes.