Honey Citrus Pork Roast Marinade: ¼ cup honey ¼ cup soy sauce ¼ cup flat beer 3 tablespoons orange marmalade 1 teaspoon Nielsen-Massey Pure Orange Extract 2 cloves garlic, minced 1 teaspoon salt 1 3-4 pound pork roast or 2 pork tenderloins Combine marinade ingredients in a medium bowl and marinate, refrigerated at least 4 hours, and up to overnight. Let come to room temperature before cooking. Heat a gas or charcoal grill to medium-high heat. Sear the roast or tenderloins on all sides, reduce heat and continue cooking over indirect heat until the meat reaches and internal temperature of 165° F. This will take 1-1/2 hours for the pork roast and 30-45 minutes for the tenderloin. The outside will get very dark because of the honey and marmalade. Let rest 10 minutes before carving. Serves 4-6

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