Steps
- 1
Combine salt and pepper.
- 2
Rub over pork.
- 3
Coat grill rack with cooking spray before starting the grill.
- 4
Prepare the grill for indirect heat.
- 5
Place 1 spring of rosemary under the pork and 1 on top.
- 6
Grill, covered, over medium hot indirect heat for 15 minutes.
- 7
Meanwhile, in a small saucepan, heat preserves and horseradish until preserves are melted.
- 8
Stir until blended.
- 9
Remove and discard top rosemary sprig.
- 10
Set aside 1/4 cup pineapple mixture for serving.
- 11
Brush pork with the remaining mixture.
- 12
Grill 10 to 20 minutes longer or until a meat thermometer reads 160°.
- 13
Let stand for 5 minutes before slicing.
- 14
Serve with reserved sauce.
- 15
*You can also bake this in the oven.*
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