3 lb. boneless pork loin roast
1 c. beer
1/2 c. honey
1/2 c. Dijon mustard
1/4 c. vegetable oil
2 tbsp. onion powder
1 1/2 tsp. rosemary leaves, crushed
1 tsp. salt
1 tsp. garlic powder
1/4 tsp. black pepper

Place pork in heavy plastic bag. Combine remaining ingredients, pour over pork. Seal bag. Marinate in refrigerator 1 hour. Remove pork, place over drip pan (filled with 1-inch of water) on grill covered or bake at 350 degrees for 30 minutes per pound. Baste occasionally. Simmer any leftover marinate 5 minutes. Serve with roast. 8-10 servings.

Toss 3 peppers and 3 apples. Cut in wedges with 2 tablespoons oil, 1 teaspoon onion powder, 1/2 teaspoon rosemary, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Broil or grill 15 minutes. Serve with pork.