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 Tbs. onion powder
1-1/2 tsp. dried whole rosemary
1 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
3 lb. 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.

Pour marinade in a small saucepan, bring to a boil and simmer 2-3 minutes; set aside.

Grill roast, covered, over indirect heat 2 1/2 hours or until thermometer registers 160 degrees F, turning occasionally and basting with reserved marinade.