1 cup beer or ginger ale
1/2 cup honey
1/2 cup Dijon mustard
1/4 cup vegetable oil
2 tablespoons onion powder
1 1/2 teaspoons dried whole rosemary
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1 (3-pound) 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. Grill roast, covered, over indirect heat 2 1/2 hours or until thermometer registers 160 degrees F, turning occasionally and basting with reserved marinade.

Yields 10 servings.