3 lb. boneless pork loin roast
1 c. beer or ginger ale
1/2 c. each honey and French's Dijon mustard
1/4 c. vegetable oil
2 tbsp. French's onion powder
1 1/2 tsp. French's rosemary leaves, crushed
1 tsp. each salt and French's garlic powder
1/4 tsp. French's ground black pepper

Place pork in heavy plastic bag. Combine remaining ingredients: pour over pork. Seal bag. Marinate in refrigerator one (1) hour. Remove pork from marinade. Place over drip pan (filled with 1 inch of water) on grill. Grill, covered, or bake at 350 degrees, 30 minutes per pound or until 160 degrees internal temperature, basting occasionally. Simmer any leftover marinade 5 minutes, serve with roast. Makes 8 to 10 servings.

Grilled peppers and apples: Toss 3 peppers and 3 apples, cut in wedges with 2 tablespoons oil, 1 teaspoon French's onion powder, 1/2 teaspoon French's rosemary leaves and 1/4 teaspoon each French's garlic powder, salt and French's ground black pepper. Broil or grill 15 minutes.