Nutrition per serving may change if servings are adjusted.
1 1½-pound boneless pork top loin roast (single loin), trimmed of fat
½ cup lemon juice
¼ cup honey
2 tablespoons olive oil
2 teaspoons Dijon-style mustard
4 cloves garlic, minced
¾ teaspoon kosher salt
1 Recipe Spicy Apricot Chutney
Place meat in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl whisk together lemon juice, honey, 1 Tbsp. of the oil, the mustard, garlic and salt. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator 8 to 24 hours, turning occasionally.
Drain meat, discarding marinade. Brush meat with the remaining 1 Tbsp. oil.
Prepare grill for indirect heat using a drip pan. Place meat on greased rack over drip pan. Grill, covered, 1¼ to 1½ hours or until a thermometer registers 145°F, turning once. Remove meat from grill. Let stand 3 minutes before slicing.
Serve meat with chutney and sprinkle with cilantro.